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. Add sugar gradually, beating until stiff and glossy. Pile lightly on pie filling and seal pie crust all around.

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

1 crumb crust or baked pastry (8-inch) pie shell, cooled

Filling:

1-1/2 c. (14 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

Mix condensed milk, lemon juice, lemon rind or lemon extract and egg yolks in mixing bowl. Stir until mixture thickens. Pour filling into chilled crumb crust or cooked pastry shell.