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Country Kitchen
April 2, 2013 Previous Recipe | Next Recipe
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Sweet and Sour Green Beans
Garden Skillet Supper
StrawberryAde
Sweet Tea
Granny Jordan’s Frozen Cranberry Banana Salads
Mama Reed’s Southern Style Rice Pudding
Mama Reed’s Southern Style Rice Pudding
Tomato Mozzarella Melts
Flavorful Rice Pilaf
Garlic Mozzarella Mashed Potatoes
Strawberry Punch Bowl Cake
Fuss-Free Fried Chicken
Lemon Meringue Pie
Southern Hoe Cake
Lemon Meringue Pie

Crust:
1 box vanillar wafers
3 tablespoons sugar
6 tablespoons margarine

Filling:
14-15 ounce can sweetened condensed milk
1/2 cup lemon juice
2 egg yolks

Meringue:
3 egg whites
1/4 cup sugar

For crust, crush half of wafers (about 40). Stir in sugar. Add melted margarine and stir until well blended. Pat out into pie plate.

For filling, mix all ingredients with electric mixer until well blended. Pour into crust.

For meringue, whip egg whites until foamy. Add sugar. Continue beating on high speed until soft peaks form. Pour onto top of pie and spread to edges to seal well.

Bake at 325 F for 15 minutes or until top is golden. Allow to cool completely and refrigerate before serving.





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