Lemon Meringue Pie

Deep pie plate, 2” at least

Box of Honey Maid graham cracker crumbs

(directions for making crust is on the box)

2 cans Eagle Brand sweetened condensed milk, 14 oz

6 eggs (might need cream of tartar, shakes)

2 Tbs sugar

7-9 Lemons to make ½ cup juice

Make crust according to package. Put into oven according to package.

Separate 4 eggs. Pour two cans of milk into bowl. 3/4 cup lemon juice - pour into eagle brand milk. If not lemony enough, squeeze more. Take egg yolks, whip in bowl, and add to milk and lemon mix. Pour mixture onto the crust that has come out of oven. Open two more eggs and separate, now have a total of 6 egg whites. Beat egg whites, shake some cream of tartar in, and add 4-6 Tbs of sugar. Whip until stiff, but not too dry, until has good peak. Take spatula and spread on top of milk mixture on pie crust. Bake at 325º for 15 minutes, then check it for egg white browning, and might need another 5-10 minutes. Take it out, get to room temp, and put in the fridge overnight.