CREAMY LEMON MERINGUE PIE|
1 (9-inch) baked pie crust
3 eggs, separated
1 (14 oz.) can Eagle Brand
1/2 c. ReaLemon lemon juice
1/2 c. sugar
1/4 tsp. cream of tartar
Preheat oven to 350 degrees. Beat egg yolks, Eagle Brand and
lemon juice. Pour into crust. Beat egg whites until stiff
with cream of tartar. Gradually add sugar. Beat until stiff.
Spread on pie. Bake 12 to 15 minutes. Chill and serve.
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