¾ stick butter
½ box vanilla wafers
1 can sweetened condensed milk
4 eggs
¼ C sugar
6 lemons (7 TBL)
Preheat oven to 350˚. Melt the butter, crush the cookies, then mix and press into 8” x 8” baking dish. Place extra whole cookies around the sides of the dish. Zest 2 lemons, and juice all of the lemons. Separate the eggs, and mix the yellows with the sugar and milk, then beat thoroughly. Mix in the lemon juice, zest and pinch salt. Pour mixture over crust. Whip the egg whites with 4 TBL sugar and a pinch salt until stiff peaks form. Spread meringue over lemon mix, and bake for about 10 min, until lightly browned. Let sit for 6 to 8 hours.
