1 (8 inch) baked pastry shell, cooled
2 eggs, separated (only whole eggs can be used)
1 can Eagle Brand sweetened condensed milk
1/2 c. lemon juice
1 tsp. grated lemon rind
1/4 tsp. cream of tartar
1/4 c. sugar

Preheat oven to 350 degrees. In medium bowl, beat egg yolks; stir in sweetened condensed milk, lemon juice and rind. Turn into shell. In small bowl, beat egg whites with cream of tartar until foamy; gradually add sugar, beating until stiff but not dry. Spread meringue on top of pie, sealing carefully to edge of shell. Bake 10-15 minutes or until meringue is lightly browned or golden color. Cool. Chill before serving. Refrigerate any leftovers.