3 eggs, separated
1 (15 oz.) can Eagle brand milk
1/4 c. reconstituted lemon juice
1 tsp. lemon rind
Pie crust
1/4 tsp. cream of tartar
1/3 c. sugar

Beat egg yolks; stir in milk, lemon juice and rind. Pour into crust. In small bowl, beat egg whites with cream of tartar; gradually add sugar, beating until stiff, not dry. Bake in 350 degree oven for 15 minutes.