Recipes at Cameo Designs
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Lemon Meringue Pie
Filling:
1 baked 8 inch pastry shell cooled
or 8 inch crumb crust
1 can sweetened condensed milk
1/2 cup lemon juice
2 egg yolks 
In medium bowl, combine sweetened condensed milk and lemon juice. 
Blend in egg yolks. 
Turn into cooled crust.
Meringue:
2 egg whites
1/4 tsp. cream of tartar
1/2 cup sugar
In small bowl, beat whites with cream of tartar until soft peaks form.  Gradually beat in sugar until firmer peaks form when beater is raised.  Spread over filling.  Seal to edge of crust.  Bake in slow 325 degree oven 12 to 15 minutes or until meringue is golden brown.
NOTE:
To make a 9 inch pie, use 3 egg yolks to make the filling.  Use 3 egg whites and 6 tbs. sugar to make the meringue.  Otherwise, proceed as above.

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