Lemon Icebox Pie - cooking recipe

Ingredients

1 (8-inch) graham cracker crust pie shell
1/2 c. lemon juice
1/4 tsp. lemon extract
1 (14 oz.) can Eagle Brand sweetened condensed milk
2 eggs, separated
1/4 tsp. cream of tartar
4 Tbsp. sugar

Preparation

In medium size bowl, combine lemon juice and extract.
Stir in Eagle Brand milk.
Add 2 egg yolks and stir until well blended. Pour into pie shell.
In a large bowl, add cream of tartar to egg whites.
Beat with electric mixer until stiff to hold peaks. Gradually add sugar.
Keep beating until stiff, but not dry. Using a rubber spatula, fold meringue on top of pie to cover entire surface.
Make small peaks by swirling spatula.
Bake at 325\u00b0 for 15 minutes or until lightly brown on top.
Cool and refrigerate before serving.