LEMON PIE

Crust:
1/2 package of coffee rusk
1/4 cup melted butter
1/2 tsp. cinnamon
1/2 cup powdered sugar

Mix all together well and pat firmly on sides and bottom of pie plate.  Save a little to sprinkle on top of pie

Filling:

1 can sweetened condensed milk
3 egg yolks
Juice and rind of a large lemon

Whip milk, add lemon juice, rind and yolks slowly, continue whipping until thoroughly mixed.  Put gently into pie dish.

Meringue:

1 teaspoon viengar
1/2 cup powdered sugar
3 egg whites

Whip egg whites well together with 1/2 cup powdered sugar and vinegar.  Spread on pie and sprinkle with crumbs.  Bake 300 for 15 minutes or until brown.

MRS. H.W. BRIGHTON