Lemon Pies - cooking recipe

Ingredients

8-inch pie crust, cooked
1/2 c. lemon juice
1 tsp. grated rind
1 (15 oz.) can Eagle Brand
2 eggs, separated
1/4 tsp. cream of tartar
4 Tbsp. sugar

Preparation

Combine juice and rind. Gradually stir into Eagle Brand milk. Add egg yolks and stir well. Pour into crust.
Add cream of tartar to egg whites.
Beat until stiff enough to hold peak.
Add sugar gradually, beating until stiff but not dry.
Pile on top of filling.
Bake at 325\u00b0 for 15 minutes.