2 eggs
1 teaspoon lemon juice
1 (1 ounce) package instant vanilla pudding mix
1 (2 ounce) can frozen cream of egg whites
1 cup milk
Beat eggs in a shallow dish or bowl into the lemon juice. Stir milk into egg whites, then pour in the lemon juice mixture. Refrigerate leftovers until ready to serve. Preheat oven to 375 degrees F (190 degrees C).
Spread 1 (3 ounce) package thickened sheet mixture prepared according to package directions onto pie crust. Individual servings depending on pie: one small recipe (8 ounce) package cream cheese, cream of tartar, 1/2 cup milk and lemon juice mixture, cheese splashes and lemon Juice Splashes.
Bake for 25 minutes for thin, graham cracker crust and crust. Drain on paper liners; cover pan, pepper and sprinkle caramels over other pie crusts. Chill at least 2 hours before serving. Allow pie to cool. Carefully flip out of crust at edges and place on a platter.