1 baked (8 inch) pie shell, cooled (or crumb shell)
1 (15 oz.) can Eagle Brand condensed milk
1/2 c. lemon juice, fresh or reconstituted
1 tsp. grated lemon peel, fresh or dried
2 egg yolks
2 egg whites, room temperature
1/4 tsp. cream of tartar
1/4 c. sugar

In medium bowl blend Eagle Brand milk, juice, lemon peel, and egg yolks until thick. Pour into pie shell.

In small bowl whip egg whites and cream of tartar until holds a soft peak. Gradually add sugar and continue to whip until whites hold firm peak. Pile onto pie filling and seal to inside edge of pie shell. Bake at 325 degrees until golden brown, about 10 to 15 minutes.