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.
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