1 c. fine graham cracker crumbs (14-16 crackers)
3 tbsp. butter
1 1/3 c. sweetened condensed milk
2 eggs, separated
1/2 c. lemon juice
1/4 tsp. cream of tartar

CRUST: Blend crumbs and softened butter. Press firmly and evenly onto bottom and sides of 8-inch pie pan.

FILLING: Blend milk and egg yolks. Gradually add lemon juice and rind, stirring until well blended. Pour into crust.

MERINGUE: Beat egg whites at room temperature and cream of tartar until foamy. Gradually add sugar, while beating until stiff, not dry. Carefully spread part of meringue over filling, sealing to crust. Swirl on remaining meringue. Bake in 400 degree oven until brown, about 6 minutes. Cool at room temperature.