1 c. flour
1/2 tsp. salt
1/2 tsp. sugar
1/4 c. oil (Puritan Canola)
1/8 c. milk

Combine ingredients. Form into a ball. Roll into shape between 2 pieces of wax paper. Place shell in 8 inch pie plate. Can be mended easily by pressing. Bake 8 to 10 minutes at 475 degrees. Cool.

PIE FILLING:

1 can (15 oz.) Eagle Brand sweetened condensed milk
1/2 c. lemon juice
2 egg yolks
1/4 tsp. lemon extract

MERINGUE:

2 egg whites
1/4 tsp. cream of tartar
4 tbsp. granulated sugar

Make pie shell. Cool. Combine Eagle Brand, lemon juice, egg yolks and lemon extract. Stir until mixture thickens. Pour into cooled pie shell.

Add cream of tartar to egg whites. Beat until almost stiff enough to hold a peak. Gradually add sugar. Beat until glossy but not dry. Pile lightly on top of Eagle Brand filling. Seal all around edges. Bake at 325 degrees until top is lightly browned, about 15 to 20 minutes. Cool. Wonderful, tart flavor.