1 pie - double if you want
3 eggs, separated
1 (14 oz.) Eagle Brand milk
1/2 c. real lemon juice
1 tsp. grated lemon rind
1 graham cracker ready pie crust
1/4 tsp. cream of tartar
1/3 c. sugar

Preheat oven to 350 degrees. In medium bowl, beat egg yolk - stir in Eagle Brand milk - real lemon and rind. Pour into crust in small bowl, beat egg whites with cream of tartar until foamy - gradually add sugar, beat until stiff but not dry. Spread meringue on top of pie. Seal to edge of crust. Bake 15 minutes or until meringue is light brown. Cool before serving. (Refrigerate leftovers).