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Lemon Pie


  • 1 graham cracker pie crust
  • 3 eggs, separated
  • 1 (14-oz.) can sweetened condensed milk
  • 1/2 cup lemon juice
  • 2 teaspoons grated lemon rind
  • 1/4 teaspoon cream of tartar
  • 1/4 cup sugar


Preheat oven to 350°.

Combine egg yolks, sweetened condensed milk (Eagle Brand or other brand), lemon juice, and rind in large bowl.

Beat until completely blended.

Pour into pie shell and bake 15 minutes.

Beat egg whites together with cream of tartar, gradually adding sugar, until soft peaks form.

Spread meringue over pie, sealing edges.

Bake until peaks are golden brown.

Chill 2 hours before serving.

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