Tart, tangy and oh so good. I used to not bother with the meringue, would just top with Cool Whip. The meringue is worth the extra effort though.
Ingredients:
4 oz. lemon juice (fresh squeezed works best, with pulp)
1 can Eagle Brand milk
3 eggs, separated
graham cracker crust
2 t. cream of tartar
1/4 c. sugar
Beat egg yolks until creamy. Add EB milk and juice from lemons. Pour into crust. Beat egg whites until stiff peaks form. Add cream of tartar and gradually add sugar. Pour over top of pie and bake at 375° until golden.
To be honest, I can eat this pie all by myself in just two days. Sigh.
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