Lemon Icebox Pie - cooking recipe

Ingredients

1 can Eagle Brand milk
2 eggs, separated
1 tsp. grated lemon rind or 1/2 tsp. lemon extract
1/2 c. lemon juice
1/4 tsp. cream of tartar
4 Tbsp. sugar

Preparation

Fold together egg yolks, milk, lemon rind and juice.
Pour in a graham cracker crust.
Beat egg whites with cream of tartar, gradually add sugar.
Top pie with meringue and brown in a 450\u00b0 oven.
Refrigerate for 1 hour.