3 eggs
14 oz. Eagle Brand
2 tbsp. sugar
2 tsp. cream of tartar
8-inch baked pie crust
1/2 c. lemon juice, strained*

*Fresh lemons are better but you can use the ReaLemon from bottle. If you use fresh lemons, take from refrigerator several hours before using. You get more juice if they aren't cold when you squeeze them.

Separate 3 eggs. Put a 4-cup measuring cup in the freezer with the beaters in it. Mix the Eagle Brand, lemon juice and egg yolks with a fork, no beaters. Remove frozen cup and beaters and put in egg whites.

In a separate bowl, measure 4 tablespoons of sugar mix with fork. Gradually add 2 teaspoons cream of tartar. Gradually add this sugar mixture to egg whites which you have beaten stiff; you can hardly OVERBEAT but if you underbeat, the meringue will not rise good. When you put the meringue on top of pie, be sure to bring it to the edge and seal or it will weep.

Bake until lightly brown; watch it. Set oven around 325°F.