4 egg yolks
6 egg whites
1 can sweetened condensed milk
1/2 c. lime juice
3/4 c. sugar
1/2 tsp. cream of tartar

Beat egg yolks until lemon colored. Blend in condensed milk slowly. Add lime juice and mix well. Add cream of tartar to egg whites and beat until foamy., Continue adding sugar, 1 tablespoon at a time, and beat until egg whites peak. Fold 6 tablespoons of the meringue into the filling mixture. Pour into a 9 inch graham cracker crust. Top with meringue and bake in a slow oven (300 degrees) until golden brown.