Filling:

1 (8-inch) crumb pie shell
1 1/3 c. (15 oz. can) Eagle Brand milk
1/2 c. lemon juice
1 tsp. grated lemon rind
2 egg yolks

Meringue:

1/4 tsp. cream of tartar
2 egg whites
4 tbsp. sugar

Put Eagle Brand sweetened condensed milk, lemon juice, lemon rind and egg yolks into mixing bowl. Stir until mixture thickens. Pour filling into cold crumb crust.

Add cream of tartar to egg whites and beat with mixer until almost stiff enough to hold a peak. Add sugar gradually, beating until stiff and glossy. Pile lightly onto pie filling and seal to pie crust edge.

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