° 1 can (14 ounces) sweetened condensed Eagle Milk (not evaporated milk)
° 1/2 cup lemon juice
° 1 teaspoon grated lemon peel or 1/4 teaspoon lemon extract
° 2 eggs, separated
° 1 graham cracker or baked pie crust (8 or 9 inches)
° 1/4 teaspoon cream of tartar
° 4 tablespoons of sugar
Preheat oven 325 degrees F . In a medium bowl, combine sweetened condensed milk, lemon juice, lemon peel or extract, and egg yolk; Stir until the mixture thickens. Pour into refrigerated graham cracker crust or refrigerated pie crust.
In a medium bowl, beat egg whites and cream of tartar on high speed until soft peaks form. Gradually add sugar, whisking on medium speed, 1 tablespoon at a time; Beat for 4 minutes or until the sugar has dissolved and becomes stiff and glossy.
Spread the meringue over the pie, carefully closing it at the edge of the crust to prevent shrinkage. Bake for 12 to 15 minutes or until they turn light brown. Let it cool down. Leave leftovers covered in the refrigerator.