1 can (14 oz.) sweetened condensed (not evaporated) milk
1/2 cup lemon juice
1 tsp. grated lemon rind or 1/4 tsp. lemon extract
2 eggs, separated
1 (8- or 9-inch) graham cracker pie crust, chilled, or traditional pastry, baked and cooled
1/4 tsp. cream of tartar
4 tbsp. sugar
Preheat oven to 325 degrees.
In medium bowl, combine sweetened condensed milk, lemon juice and rind and egg yolks. Stir until mixture thickens. Pour into pie crust.
In medium bowl, beat egg whites and cream of tartar with clean paddles on high speed of electric mixer until soft peaks form. Gradually beat in sugar on medium speed, 1 tablespoon at a time. Beat 4 minutes longer or until sugar is dissolved and stiff, glossy peaks form.
Spread meringue over pie, carefully sealing to edge of crust to prevent meringue from shrinking.
Bake in preheated oven 12 to 15 minutes until meringue is lightly browned. Cool.
Leftovers should be covered and refrigerated.
Makes 8 servings.
SOURCE : Lemon Pie Magic comes from Eagle brand sweetened condensed milk .