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Easy Lemon Pie
April 21, 2004

Me and my husband loved this recipe and ate the entire thing in one setting. I prepared it differently. I set the oven on 375 degrees. Mixed two egg yolks with the 14ounce can of Eagle sweetened condensed milk and 1/2 cup of lemon juice from freshly sqeezed lemons. I recommend tasting the mixture so it doesn't become too tart. Pour in a deep dish 9" graham cracker crust. Mix the two egg whites with 1/4 cup of sugar until they are fluffy. And smooth on the top of the mixture. Bake until the egg whites slightly brown. Place in the refrigerator overnight to give the filling time to set. Enjoy!

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