Lemon Meringue Pie

My wife, Donna, made the first Lemon Meringue Pie I ever ate. It was so delicious. This is the recipe that she got from the back of the label on a can of Borden's EAGLE BRAND®® Sweetened Condensed Milk. I still cannot get enough of it.

1 (8- or 9-inch) graham cracker or baked pie crust
1 (14-ounce) can EAGLE BRAND®® Sweetened Condensed Milk
½ cup lemon juice
1 teaspoon grated lemon rind or ¼ teaspoon lemon extract
2 eggs, separated
¼ teaspoon cream of tartar
4 tablespoons sugar

Preheat oven to 325°F.

In medium bowl, combine EAGLE BRAND, lemon juice, lemon rind or extract and egg yolks; stir until mixture thickens.

Pour into chilled graham cracker crust or cooled pie crust.

In large bowl, beat egg whites and cream of tartar on high speed 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 12 to 15 minutes or until meringue is lightly browned. Cool.

Store leftovers covered in refrigerator.