Lemon Pie Breeze

I am not much of a pie maker. But my Mom was one of the best. I think the only pie she ever made (which was my favorite) that I ever learned how to make and make well was her Lemon Breeze Pie. Below is her probably over 65 year old recipe for Lemon Breeze Pie. Enjoy!

Pie Filling: *3 Tablespoons Sugar *3 Egg Yolks *1/2 Cup Lemon Juice *1 Can Eagle Brand Milk Directions: Mix sugar, lemon juice, and 3 egg yolks in top of double boiler. Cook over boiling water for 10-15 minutes. Remove from double boiler and add Eagle Brand Milk. Pour into vanilla wafer or graham cracker crust.

Topping: Whip the 3 egg white with 1/2 cup sugar until stiff peaks. Spread over pie filling and brown peaks in 350 degree over for approximately 3-5 minutes (just until peaks are browned) Let pie cool and then cover and refrigerate. Be sure to let pie cool before refrigerating to avoid weeping in the meringue.