PIE:

1 (9-inch) pie shell, baked
2 egg yolks, lightly beaten
1 (14 oz.) can Eagle Brand sweetened condensed milk
1/2 c. fresh lemon juice

Beat egg yolks with condensed milk just until blended. Add lemon juice and beat until mixture thickens slightly. Pour into baked and cooled pie shell.

MERINGUE:

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

Beat egg whites with vanilla and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff and glossy peaks form and all sugar is dissolved. Spread meringue over pie, sealing to edge of pastry.

Bake at 350°F for 12 to 15 minutes until golden. Cool and refrigerate until well chilled (over night).