1 crumb pie shell 1/2 cup lemon juice 1 can sweetened condensed milk 2 eggs seperated 4 Tsp sugar pinch of cream of tarter
Combine lemon juice and milk. Add egg yolks; stir until well blended. Pour into chilled crust. Beat egg whites add a pinch of cream of tarter until stiff; adding sugar gradually. Pile lightly onto pie filling. Bake at 325 degree until merinque is slightly browned. Cool. Refrigerate.
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