Serves: 12
Prep: 20 minutes
Bake: 15 minutes

1	15-ounce can sweetened condensed milk
½	cup lemon juice
1	teaspoon lemon zest
2	egg yolks
1	crumb or baked pastry 8” pie shell, chilled
¼	teaspoon cream of tartar
2	egg whites
¼	cup granulated sugar

1. Preheat oven to325°F.
2. Combine sweetened condensed milk, lemon juice, lemon zest and egg yolks in large mixing bowl and stir until mixture thickens. Pour filling into chilled crust.
3. In large bowl beat egg whites and cream of tartar until almost stiff enough to hold a peak.  Add sugar gradually until stiff and glossy but not dry.  Pile meringue lightly on pie filling and seal to pie crust all around the edges.  Use the back of a teaspoon or a butter knife to create peaks all over meringue.
4. Bake at 325°F until top is lightly browned, about 15 minutes.  Allow to cool completely, then place in refrigerator. 

Per Serving: 191 cal., 6 g fat (3 g sat. fat), 43 mg chol., 90 mg sodium, 33 mg pot., 29 g carb., 23 g sugar, 0 g fiber, 4 g pro.