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1 (8-inch) baked pastry shell, cooled
2 eggs, separated
1 (14 oz.) can sweetened condensed milk
1/2 c. lemon juice
1 tsp. grated lemon rind
1/4 tsp. cream of tartar
1/4 c. sugar
Preheat oven to 350 degrees. In medium bowl, beat egg yolks; stir in sweetened condensed milk, Realemon and rind. Turn into pie shell. In small bowl, beat egg whites with cream of tartar until foamy; gradually add sugar, beating until stiff but not dry. Spread meringue on top of pie sealing carefully to edge of shell. Bake 15 minutes or until meringue is golden brown. Cool. Chill before serving. Refrigerate leftovers.
2 eggs, separated
1 (14 oz.) can sweetened condensed milk
1/2 c. lemon juice
1 tsp. grated lemon rind
1/4 tsp. cream of tartar
1/4 c. sugar
Preheat oven to 350 degrees. In medium bowl, beat egg yolks; stir in sweetened condensed milk, Realemon and rind. Turn into pie shell. In small bowl, beat egg whites with cream of tartar until foamy; gradually add sugar, beating until stiff but not dry. Spread meringue on top of pie sealing carefully to edge of shell. Bake 15 minutes or until meringue is golden brown. Cool. Chill before serving. Refrigerate leftovers.
