1 can Eagle Brand milk
1/2 c. lemon juice
1 tsp. grated lemon rind
2 eggs, separated
1 (8 inch) baked graham cracker crust
1/2 tsp. cream of tartar
1/2 c. sugar

In medium bowl, combine Eagle Brand milk, lemon juice, and rind; blend in egg yolks. Turn into cooled pie crust.

In small bowl, beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar until stiff peaks form when beater is raised. Spread over filling; seal to edge of crust. Bake at 325 degrees until meringue is golden brown.