1 crumb or baked pastry - 8 inch pie shell, cooked

FILLING:

1 1/3 c. (15 oz.) can Eagle Brand sweetened condensed milk
1/2 c. lemon juice
2 egg yolks
1 tsp. grated lemon rind or 1 tsp. lemon extract
2 egg yolks

1. Put Eagle Brand milk, egg yolks, lemon juice, lemon rind or extract in mixing bowl and stir until thickened.

2. Pour filling into chilled crumb crust or cooked pastry shell.

MERINGUE:

1/4 tsp. cream of tartar
2 egg whites
4 tbsp. sugar

1. Add cream of tartar to egg whites and beat until almost stiff enough to hold a peak. Then add sugar, gradually, beating until stiff and glossy. Pile lightly on pie filling and seal to pie crust all around.

2. Bake in slow oven, 325 degrees, until top is lightly browned, about 15 minutes. Cool.