Cookie Crust Lemon Pie

1 c vanilla wafer crumbs

2-3 T butter, softened

16, or so, whole vanilla wafers

1 can condensed milk

3 egg yolks

½ c fresh lemon juices

1 T grated lemon juice

½ t lemon extract

3 egg whites

5-6  T sugar

¼ t cream of tartar

Few drops of lemon juice (optional- this is to stiffen meringue)

Preheat oven to 325 degrees. Mix vanilla wafer crumbs with the butter in bowl. Press over the bottom of a pie plate, which has been lightly buttered. Arrange whole wagers around sides. (To make mini pies, do this in a jumbo muffin pan)

Combine condensed milk, egg yolks, lemon juice and grated rind, and lemon extract in a bowl.  Mix well. Spoon into prepared pie pan.

Beat egg whites in mixer bowl until soft peaks form . Add sugar and cream of tartar gradually, beating constantly until stiff peaks form. Add a few drops of lemon juice if you prefer, at this point.

Spread over pie, sealing to edge. Bake about 15minutes or until golden brown. (Watch Carefully)

            -Anne Phelps

                        Excellent!!