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LEMON PIE 1 pie shell (pastry or crumb) 1 (15 oz.) can Eagle Brand milk 1/2 c. lemon juice 1/4 tsp. lemon extract 2 eggs, separated 4 Tbsp. sugar Blend milk, lemon juice, extract and egg yolks. Pour into pie shell. Beat egg whites, adding sugar gradually until stiff for meringue. Cover filling with meringue (be sure to touch sides). Bake at 325 degrees for 15 minutes or until brown. *BLKLIN *SCTMENU By Betty Davis 1985-1986 Low-Country Breakfast Cantaloupe Pawley's Island Shrimp Grits Sliced Tomatoes Marmalade Muffins Coffee *BLKLIN This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!