Lemon Icebox Pie

Directions

1. 1
   In medium size bowl, combine lemon juice and extract.
2. 2
   Stir in Eagle Brand milk.
3. 3
   Add 2 egg yolks and stir until well blended. Pour into pie shell.
4. 4
   In a large bowl, add cream of tartar to egg whites.
5. 5
   Beat with electric mixer until stiff to hold peaks. Gradually add sugar.
6. 6
   Keep beating until stiff, but not dry. Using a rubber spatula, fold meringue on top of pie to cover entire surface.
7. 7
   Make small peaks by swirling spatula.
8. 8
   Bake at 325° for 15 minutes or until lightly brown on top.
9. 9
   Cool and refrigerate before serving.