Icebox Lemon Pie - cooking recipe

Ingredients

graham cracker crust
1/2 c. lemon juice
15 oz. can Eagle Brand milk
1/4 tsp. lemon extract
2 eggs, separated
1/4 tsp. cream of tartar
4 Tbsp. sugar

Preparation

Combine lemon juice and lemon extract.
Gradually stir in Eagle Brand milk.
Add egg yolks and stir until well blended. Pour into graham cracker crust.
Add cream of tartar to egg whites. Beat until almost stiff.
Add sugar gradually, beating until stiff, but not dry.
Put on pie filling.
Bake in slow oven at 325\u00b0 until lightly browned.