1 (9 inch) pie shell
3 eggs, separated
Peel of 1 lemon, grated
1 can Eagle Brand condensed milk
1/2 c. lemon juice
1/2 c. sugar
Dash of cream of tartar

Bake pie shell until brown. Whip egg whites until foamy, add cream of tartar. Add usgar a little at a time until peaks form. In separate bowl, beat egg yellows together. Add lemon peel and condensed milk. Stir in lemon juice until just mixed. Pour pie mixture into pie shell and top with the meringue. Bake at 425 degrees until brown. Let cool before cutting.