6 eggs, separated
1/2 c. sugar
1 c. lemon juice
1/2 tsp. cream of tartar
2 (14 oz.) cans Eagle Brand milk
1 baked 9 inch pie shell

Beat egg yolks till frothy. Add milk and lemon juice. Mix well. Pour into pie shell. Whip egg whites till foamy. Add cream of tartar. Whip in sugar till eggs form stiff peaks. Cook in preheated 350 degree oven for about 20 minutes. Refrigerate.