1 1/4 c. graham cracker crumbs
1 stick butter
3 tbsp. sugar

FILLING:

1 can Eagle Brand condensed milk
1/2 c. lemon juice
3 egg yolks

MERINGUE:

3 egg whites
1/2 tsp. vanilla
1/4 tsp. cream of tartar
6 tbsp. sugar

CRUST: Melt butter. Mix all ingredients in 9 inch pie pan. With hands pat mixture evenly over bottom of pan. Push mixture up sides to edge of pan, forming an even pie crust. Bake at 375 degrees for 4 minutes

FILLING: Mix well to thicken. Pour into warm pie shell. Cover with meringue.

MERINGUE: Start with clean, dry bowl and beaters. Be sure there is no yellow in egg whites. Pour whites, vanilla and cream of tartar in bowl. Beat on high until whites are stiff. (Test: Whites should not slide if bowl is turned upside down.) Turn mixer back to high. Add sugar, 1 tablespoon at a time, gradually. Beat to mix well. Put meringue on pie. Be sure that all edges of crust are touched by meringue to seal pie. Use spatula to swirl and pack meringue. Bake at 375 degrees for 8 to 10 minutes until golden.