1 (9 inch) baked pie shell
3 eggs, separated
1 can Eagle Brand milk
1/2 c. lemon juice
1/4 tsp. cream of tartar
1/3 c. sugar

Preheat oven to 350 degrees. In medium bowl, beat egg yolks; stir in Eagle Brand and lemon juice. Pour into crust. In small bowl, beat egg whites with 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 edge of shell. Bake 12-15 minutes or until meringue is golden brown. Cool. Chill before serving.