Magic Lemon Meringue Pie

Combine lemon juice and grated lemon rind or lemon extract; gradually stir into milk.

Add egg yolks and stir until well blended.

Pour into chilled crumb crust or cooled pastry shell. 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 (325°) until lightly browned, about 15 minutes.