Lemon Meringue Pie - cooking recipe

Ingredients

1 crumb or baked 8-inch pie shell, cooled
1 (15 oz.) can Eagle Brand milk
1/2 c. lemon juice (fresh or from concentrate)
1 tsp. grated lemon peel (fresh or dried)
2 egg yolks

Preparation

Filling: In medium mixing bowl, blend together Eagle Brand milk, lemon juice, lemon peel and yolks until thickened. Turn into pie shell.