Lemon Meringue Pie

Family: Susan Duncan
1 8-inch baked pastry shell, cooled
1 tsp. grated lemon rind (opt.)
2 eggs, separated
1/4 tsp cream of tartar
1 14-oz can sweetened condensed milk.
1/2 cup lemon juice
1/4 cup sugar
Preheat oven to 350°. In medium bowl, beat egg yolks, stir in condensed milk, lemon juice and rind. Pour into shell. Make meringue and seal on top. Bake 15 minutes or until meringue is browned.
Meringue:  Beat together egg whites, cream of tartar, and sugar until stiff peaks form.
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