Haven’t forgotten you all! Here is my pie. You can combine it with Nonie’s crust a have a real winner. You can also make this with lime juice and lime peel for a Key Lime “type” pie. 1 can Eagle Brand condensed Milk (NOT evaporated milk!) 1/2 cup fresh lemon juice, usually 5-6 lemons 1 tsp grated lemon rind 2 egg yolks 4 egg whites 1/4 tsp cream of tartar 4 Tbsp of sugar, extra fine if you have it Preheat oven to 375º. In a bowl combine the condensed milk, lemon juice, lemon rind, and yolks. Whisk about a minute, until thickened. In a medium bowl with spotlessly clean beaters, whip the whites and cream of tartar till soft peaks form. Use high speed. Gradually add sugar beating till stiff glossy peaks form. Taste merengue to make sure you don’t feel sugar crystals. If you do keep beating. Pour lemon mixture into cooled, cooked crust. Spoon merengue on top in big blops. Spread to the edge, so the crust is sealed. Bake appx 10-12 minutes until light browned peaks. Cool, then store in the fridge. I could eat a whole one of these pies myself. I hope you all like it as much as I do. Bunny_________________