Lemon Meringue Pie

Combine lemon juice and grated lemon rind. Gradually stir into Eagle Brand milk. Add egg yolks and stir until well blended.

Pour into chilled crust. Add cream of tartar to egg whites. Beat until almost stiff enough to hold a peak.

Add sugar gradually, beating until stiff but not dry.

Pile lightly on pie filling. Bake in slow oven at 325° until lightly browned, about 15 minutes. Cool.