1 (8 inch) baked pastry shell
2 eggs, separated
1 c. Eagle Brand milk
1/2 c. ReaLemon reconstituted lemon juice
1 tsp. grated lemon rind
1/4 tsp. cream of tartar
1/4 c. sugar

In medium bowl beat egg yolks, stir in condensed milk, ReaLemon and rind. Turn into shell. In small bowl beat egg whites with cream of tartar until foamy. Gradually add sugar, beating until stiff but not dry. Spread meringue on to of pie. Bake 10-15 minutes. Chill before serving.