Lemon Meringue Pie - cooking recipe

Ingredients

1 (8-inch) baked pie shell
1/2 c. lemon juice
1 tsp. grated lemon rind or 1/4 tsp. lemon extract
15 oz. can sweetened condensed milk
2 eggs, separated
1/4 tsp. cream of tartar
4 Tbsp. sugar

Preparation

Combine lemon
juice
and
rind
or extract.
Gradually stir into condensed
milk.
Add\tegg yolks and stir until well blended. Pour into chilled pastry shell.
Add cream of tartar to egg whites and\tbeat
until
almost
stiff enough to hold a peak.
Add sugar
gradually.
Beat
until
stiff, but not dry. Pile lightly on\tpie filling.
Bake in slow oven until lightly brown, about 15 minutes.
Cool before serving.