Lemon Meringue Pie

Just like Mom used to make.

Makes an 8-inch pie.   Crushed Vanilla wafers

Filling:

1 can (14 oz) Sweetened condensed milk  (fat-free ok)

½ cup lemon juice   (1 t grated lemon rind – opt)

2 egg yolks

combine above and pour into pie shell.

Meringue:

2 egg whites

¼ t cream of tartar

¼ cup sugar.

combine egg whites and cream of tartar and whip until stiff

gradually add sugar until blended

Pile onto pie filling

Bake at 325 deg 15 mins.  (until golden brown)

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Lemon Chiffon Pie

same crust

1 can (14 oz) Sweetened condensed milk  (fat-free ok)

1/3 cup lemon juice  (3 t grated lemon rind – opt)

3 egg whites

¼ t cream of tartar

combine sweetened condensed milk, lemon juice; mix well

whip egg whites and cream of tartar until stiff but not dry

Gently fold into lemon mixture

pour into pie crust.   Chill 3 hours