1 baked pie shell
1 (15 oz.) can Eagle Brand milk
1/2 c. lemon juice
1 tsp. grated lemon rind
2 eggs, separated
1/4 tsp. cream of tartar
4 tbsp. sugar

Cream egg yolks; add milk; then juice. Pour in pie shell. Add cream of tartar to whites, beat until stiff; add sugar; beat well. Pile on pie filling and bake until meringue is brown, 325 degrees for 15 minutes.