Lemon Meringue Pie
1 - 10" Graham cracker crust, chilled.
1/2 C. lemon juice
1 tsp. grated lemon rind
1 1/3 C. sweetened condensed milk
2 eggs separated
1/4 tsp. cream of tartar
4 T. sugar
Pre-heat oven to 325.
Combine lemon juice, rind, and gradually stir in to condensed milk.
Add egg yolks and blend well.
Pour into chilled crumb crust and return to-fridge.
Make meringue from egg whites, cream of tartar, and sugar.
Pile lightly on pie filling.
Brown in 325 oven about 15 min.