Categories: Desserts, Pies 
      Yield: 1 pie 
  
      1    Pastry shell; baked/cooled 
      2    Eggs; separated 
     14 oz Condensed milk 
    1/2 c  Lemon juice 
      1 ts Lemon rind; grated 
    1/4 ts Cream of tartar 
    1/4 c  Sugar 
  
  Preheat oven to 350 degrees.  In medium bowl, beat egg yolks; stir in 
  condensed milk, lemon juice and rind.  Turn into 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. 
   
  Makes 1 - 8 or 9 inch pie 
   
  SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for 
  you by Nancy Coleman