2 egg yolks, beaten
1 can sweetened condensed milk
1/2 c. lemon juice
1 tsp. lemon peel

In bowl, blend egg yolks, sweetened condensed milk, lemon juice and teaspoon lemon peel. Fill baked and cooled pie shell. Cover with meringue and bake until light brown. Refrigerate until ready to serve.

Meringue: Beat 2 egg whites until frothy. Add 1/4 teaspoon cream of tartar. Continue beating until peaks form. Gradually beat in 2 tablespoons sugar. Spoon onto pie and brown in 325 degree oven.