1 (8 or 9 inch) baked pastry shell, cooled or graham cracker crust
3 eggs, separated
1 (14 oz.) Eagle Brand milk
1/2 c. lemon juice
1/4 tsp. cream tartar
1/3 c. sugar

Preheat oven to 350 degrees in medium bowl beat egg yolks; stir in Eagle Brand milk (use spatula so to get all out) and lemon juice. Pour into crust in small bowl beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating stiff. Spread meringue on top of pie sealing to the edge. Bake 12 to 15 minutes or until meringue is golden brown. Cool. Chill before serving.