1 baked pie crust, pastry or graham cracker
3 eggs, separated
14 oz. can Eagle brand condensed milk
1/2 c. lemon juice
1/3 c. sugar
1/4 tsp. cream of tartar

Preheat oven to 350 degrees. In medium bowl, beat egg yolks; stir in condensed milk and lemon juice. Pour into baked and cooled pie shell.

MERINGUE: In bowl beat egg whites and cream of tartar until soft peaks form; gradually add sugar, beating until stiff, but not dry. Spread meringue on top of pie sealing carefully to the edge of shell. Bake 15 minutes or until meringue is golden brown. Cool after removing from oven and chill before serving.