Lemon Meringue Pie(No Cook Filling) - cooking recipe

Ingredients

1 crumb crust or baked pastry shell
1/2 c. lemon juice
1 tsp. grated lemon rind
1 (15 oz.) can condensed milk
2 eggs, separated
1/4 tsp. cream of tartar
4 Tbsp. sugar

Preparation

Combine lemon juice and grated lemon rind.
Gradually stir into condensed milk.
Add egg yolks (slightly beaten); stir until blended.
Pour into prepared shell.
Put egg whites in small mixer bowl.
Add cream of tartar.
Beat at high speed until stiff, then gradually add sugar, beating until stiff but not dry.
Put on top of pie filling.
Bake in slow oven at 325\u00b0 until lightly browned, about 15 minutes.
Cool.