| Lemon Meringue Pie |
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3 sm. cans Eagle Brand milk
1 c. lemon juice (approx. 3 lemons per pie)
6 egg yolks |
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| Instructions |
| Whip until creamy. When thick, pour into pie shells.
MERINGUE
Use high speed on mixer to whip leftover egg whites until fluffy and frothy then add sugar (no sugar substitutes) a little at a time while beating. Continue beating until meringue will stand up in small peaks. .
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