3 sm. cans Eagle Brand milk
1 c. lemon juice (approx. 3 lemons per pie)
6 egg yolks

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.