Creamy Lemon Meringue Pie
3 eggs divided
1 (14 oz) can Eagle brand sweetened condensed milk
1/2 cup Realemon
1tsp grated lemon rind
1 graham cracker crust
1/4 tsp cream tartar
1/3 cup sugar
Preheat oven 350. In medium bowl beat egg yolks, stir in sweetened condensed milk,Realemon and rind. Pour into crust. In a small bowl, beat eggs whites with cream of tartar until foamy, gradually add the sugar, beating until stiff but not dry.
Spread meringue on top of pie, sealing carefully to edge of pie. Bake 15 minutes or until meringue is light brown or golden brown. Cool. Chill before serving. Enjoy! This would make a wonderful addition to your Easter Lunch!
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