4 egg yolks
1 can Eagle Brand sweetened condensed milk
1/2 c. lime juice
1/2 tsp. cream of tartar
Baked pie shell

Separate egg. Beat egg yolks until lemon colored; blend condensed milk slowly; add lime juice and mix well. Add cream of tartar to egg whites and beat until foamy. Continue beating, adding sugar 1 tablespoon at a time, until egg whites peak. Fold 6 tablespoons of the meringue into the filling mixture. Pour into a 9 inch baked pie shell, top with meringue an bake in a slow oven, 330 degrees until golden brown.