Filling:

1 crumb or baked pastry 8-inch pie shell, cooked
1 1/3 c. (15 oz. can) Eagle Brand sweetened condensed milk
1/2 c. lemon juice
1 tsp. grated lemon rind or 1/4 tsp. lemon extract
2 egg yolks

Put Eagle Brand milk, lemon juice, lemon rind or lemon extract and egg yolks into mixing bowl; stir until mixture thickens. Pour filling into chilled crumb crust or cooled pastry shell.

Meringue:

1/4 tsp. cream of tartar (if desired)
2 egg whites
4 tbsp. sugar

Add cream of tartar to egg whites and beat until almost stiff enough to hold a peak. Then add sugar gradually, beating stiff and glossy but not dry. Pile lightly on pie filling and seal to pie crust all around.

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