Lemon Meringue Pie

• 1 crumb or baked pastry 8" pie shell
• 1/2 cup lemon juice
• 1 tsp. grated lemon rind or 1/4 tsp. lemon extract
• 1-1/3 cups (15 oz) Eagle Brand Condensed Milk
• 2 eggs - separated
• 1/4 tsp. cream of tartar
• 4 tbls. sugar

Combine lemon juice and grated lemon rind or lemon extract; gradually stir into Eagle Brand Milk. Add egg yolks and stir until well blended. Pour into chilled crumb crust or chilled pastry shell.

Add cream of tartar to egg whites; beat until almost stiff enough to hold a peak. Add sugar gradually, beating until stiff but not dry. Pile lightly on pie filling.

Bake in a slow oven (325° F) until lightly browned, about 15 minutes. Cool.