---------- Recipe via Meal-Master (tm) v8.04
  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