Lemon Meringue Pie

This is one of Jeff's favorites!

1 graham cracker crust (I used store bought)

For the Filling:

1 can Eagle brand milk

2 eggs separated (keep the whites)

1/2 cup lemon juice (I use the bottled lemon juice)

-pour filling into graham cracker crust

For Meringue:

1 tablespoon cornstarch

6 tablespoons sugar

1/2 cup water

3 eggs whites

Preheat oven to 350 degrees

In a glass or ceramic bowl, stir together the cornstarch, sugar and salt. Mix in the water. Heat in the microwave until the mixture is thick and clear, about 2 minutes at full power. Set aside to cool slightly.

Beat egg whites in a large glass or metal bowl until foamy. Gradually pour in the sugar mixture while continuing to whip the egg whites until thick and stiff enough to hold a peak. Cover pie filling completely with meringue, sealing to the edges.

Bake until meringue is golden brown, about 7 to 8 minutes.

Enjoy!!!!!