Lemon Icebox Pie - cooking recipe

Ingredients

Graham Cracker Pie shell
1 can Eagle Sweetened Condensed Milk
1/2 c. lemon juice
1/4 tsp. lemon extract
1/4 tsp. cream of tartar
2 eggs, separated (save egg whites)
Plus 1 egg white (only)
4 Tbsp. sugar

Preparation

Blend milk, lemon juice, lemon extract, and 2 eggs yolks.
Pour into crust.
Beat 3 egg whites and cream of tartar until stiff. Add sugar, then beat until stiff.
Spread on pie.
Seal edges, by dipping fingers into a little water and running over exposed pie crust to crystalize it.
Bake at 325 for 15 minutes or until lightly browned.
Cool 1 hour, then refrigerate.