1 (8 inch) pie shell, cooled
1 (15 oz.) can (1 1/3 c.) sweetened, condensed milk
1/2 c. lemon juice (fresh, reconstituted or frozen)
1 tsp. grated lemon peel (fresh or dried)
2 egg yolks

In medium sized mixing bowl blend together milk, lemon juice, peel and egg yolks until thickened. Turn into pie shell.

MERINGUE:

2 egg whites (room temperature)
1/4 tsp. cream of tartar
1/4 c. sugar

In small sized mixing bowl, whip whites with cream of tartar until they hold a soft peak. Gradually whip in sugar; continue to whip until whites make peaks. Pile onto pie filling. Bake in 325 degree oven until top is golden brown, about 15 minutes. Cool.