>----------> CREAMY LEMON MERINGUE PIE <----------< 1 8 or 9 inch graham cracker crumb crust 3 eggs, seperated 1 14oz Can Eagle Brand Sweetened Condensed Milk 1/2 Cup ReaLemon Reconstituted Lemon Juice 1 tsp grated lemon rind 1/4 tsp. cream of tartar 1/3 Cup sugar In a medium bowl, beat egg yolks, stir in condensed milk, ReaLemon and rind. Pour into crust. In a small bowl, beat egg whites and cream of tartar until foamy; gradually add sugar, beating until stiff but not dry. spread meringue on top of pie; seal carefully to the edge of crust, Bake in 350F oven for 12 to 15 minutes or until meringue is golden brown. Cool on rack. Chill before serving. Refrigerate leftovers. ~*~ 'Home For The Holiday' Copyright © Borden Foods ~*~