In a Bowl, Combine together condensed milk, and egg yolks, once combined, slowly add the lemon juice, folding it in. Once it's all combined, it should be fairly thick, just pour into prepared pie crust. "Not Deep dish"
For Topping, Beat egg whites until thickened, add 1 Tablespoons Sugar per egg white.
Spoon onto top of pie, try to make little peaks with the egg whites.
Bake in oven at highest Temp, just until light brown... watch it carefully, it doesn't take long to get browned. 2 to 4 minutes.
use Vern's Homemade Eagle Brand Condensed Milk
Let the pie set for at least 2 hours before serving. This may help some you with a soggy pie. Over night is best.
I have made these pies at Thanksgiving and Christmas for years and all my family and friends love them.
Handed down from my mother.
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|Serving Size: 1 (29g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 1 (12%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.6mg||0 %|
|Potassium 40mg||1 %|
|Total Carbohydrate 2.7g||1 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 1.9g|
|Protein 0.3g||0 %|
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Calories per serving: 8
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