2 graham cracker pie shells
2 cans (14 oz. each) condensed milk
1 can (12 oz.) evaporated milk
Juice from 6 lemons
6 lg. eggs
1/2 tsp. cream of tartar
12 tbsp. sugar

Separate eggs and put whites aside. Beat egg yolks until lemony color. Add lemon juice to egg yolks, beating constantly. Add condensed milk first. Beat well. Add evaporated milk and continue to beat until thick. Pour into crust.

TOPPING:

Add cream of tartar to egg whites. Beat whites until they peak. Add sugar gradually, beating constantly until stiff and glossy. Cover pie, making sure to spread over all the edge of the crust. Brown in 350 degree oven. Chill and serve.

This recipe makes 2 pies. Use 1/2 the ingredients for 1 pie.