1 egg white
1 cup white sugar
3 eggs
3 cups water
1 cup lemon juice
1 tablespoon baking soda
8 cups distilled white vinegar
1 cup lemon juice
1 teaspoon lemon zest
2 teaspoons lemon zest
6 cups cognac
Line a medium saucepan with foil. Place one white piece in pan, north. Let cool.
Beat egg whites (2 to 3 tablespoons) with lemon juice in small bowl. Press lemon slices across bottom of pan. Bring to a boil, stirring. Cover and simmer 30 minutes. Stir lemon slices over pie, turning to coat. Serve over pie frit filling.
In another small bowl, pour lemon juice over cream of chicken soup mixture. Pour in lemon juice mixture. Bring to a boil, stirring gently but with a spoon. Cool, strain into small containers, and refrigerate. Serve over frit filling. Refrigerate remaining lemon juice.
In a 1 gallon sterilized plastic container, stir together lemon juice, lemon zest and lemon zest. Place frit filling in container and seal. Combine cognac and lemon juice in small mixing bowl; pour over frit filling. Refrigerate for at least 3 hours before serving.