1 graham cracker pie crust

FILLING:

5 egg yolks
1 can Eagle Brand milk
1 c. lime juice
1 tsp. grated lime rind

Beat egg yolks until light and fluffy, add lime juice and grated lime rind, mix well. Pour into the pie shell, bake for 15 minutes at 350 degrees.

TOPPING:

5 egg whites
1 c. sugar
1/2 tsp. cream of tartar

Beat egg whites until they are frothy, gradually add the sugar and cream of tartar, beating constantly until stiff peaks form. Spread meringue over all the pie, make sure you get it as close to the crust as you can. Bake at 425 degrees for 5 to 6 minutes or until nicely browned. Serve chilled.