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The ingredients used to make lemon pie are as follows 6 lemons, 1 condensed milk (la lechera), 1 evaporated milk (carnation), 1 bowl , 1 spoon, 1 mixer, 1 spatula, 1 can-opener, 1 squeezer, 1 knife, 1 refrigerator, 3 packages of cookies.

There are 4 to 5 lemons in 1 pound. On average, one lemon has 2 tablespoons of lemon juice in it. One lemon also has 1 tablespoon of lemon zest in it. So if a recipe calls for the juice of 1 lemon you can substitute 2 tablespoons of bottled juice.

In a heat-proof bowl, combine egg whites and sugar. Remove eggs from heat, and add salt and cream of tartar. Gently stir in lemon zest and food coloring. Place meringue in a pastry bag (or plastic sandwich baggie with a corner cut off) and pipe in very small dots onto a baking sheet. Bake at 200f for 60-75 minutes.

Heat oven to 325 degrees f. Beat egg yolks in medium bowl with mixer. Add sweetened condensed milk and lemon juice until well mixed. Pour into crust. Bake 30 to 35 minutes or until set. Remove from oven. Spread whipped topping or whipped cream over pie before serving. Garnish with lemon peel, if desired.

Combine the whip cream, cream cheese, sweetened condensed milk, lemon juice, and vanilla extract in a large bowl. Mix on high speed until smooth. Taste and add more lemon juice to your liking.

A Pie Crust is made from dough that is prepared with flour, shortening, butter, and water. The Crust may be made from raw ingredients or it can also be purchased in food stores as a prepared crust made by food manufacturers who provide easy to use Pie Crusts for ease of preparation.