Magic Lemon Meringue Pie

Filling

1 baked 8” pastry shell, cooled or 8” crumb crust

1 can Eagle brand sweetened condensed milk

½ cup ReaLemon Reconstituted Lemon Juice

1 t grated lemon rind

2 egg yolks

In medium bowl combine sweetened condensed milk, lemon juice and rind; blend in egg yolks. Turn into cooled crust.

Meringue

2 egg whites

¼ t cream of tartar

¼ cup sugar

In small bowl, beat whites with cream of tartar until soft peaks form. Gradually beat in sugar until stiff peaks form when beater is raised. Spread over filling; seal to edge of crust. Bake in slow 325°F oven 12 to 15 minutes or until meringue is golden brown. Cool refrigerate about 2 hours or until ready to serve.

NOTE: To make a 9” pie: Use 3 egg yolks to make the filling. Use 3 egg whites and 6 T sugar to make meringue. Otherwise, proceed as above.

Makes one 8” pie