MAGIC LEMON MERINGUE

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1 (8 in.) baked pie shell
2 eggs, separated
1 (14 oz.) can Eagle Brand
condensed milk
1/2 c. ReaLemon
reconstituted 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. Pour into
baked pie shell. In small bowl beat egg whites with cream of
tartar until foamy. Gradually add sugar, beating until stiff,
not dry. Spread meringue on top of pie, sealing carefully to
edge of pie. Bake until meringue is golden brown. Cool, chill
before serving.

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