Creamy Lemon Meringue Pie - cooking recipe

Ingredients

1 (8-inch) pastry shell, baked and cooled
1/2 c. ReaLemon reconstituted lemon juice
1/4 tsp. cream of tartar
2 eggs, separated
1 (14 oz.) can Eagle Brand milk
1 tsp. grated lemon rind
1/4 c. sugar

Preparation

Preheat oven to 350\u00b0.
In medium bowl, beat egg yolks; stir in sweetened milk, ReaLemon and rind.
Turn into pie shell.
In small bowl, beat egg whites with cream of tartar until foamy; gradually adding sugar and beating until stiff but not dry.
Spread on top of pie and bake 15 minutes or until meringue is golden.
Cool before serving.