Lemon Meringue Pie

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INGREDIENTS:

1-2/3 cups crushed graham crackers
1/4 cup sugar
1/2 cup butter, softened
1/2 cup freshly squeezed lemon juice
1 teaspoon freshly grated lemon rind
1 (14-ounce) can Eagle Brand condensed milk
2 eggs, separated
1/4 teaspoon cream of tartar
4 Tablespoons sugar

TO PREPARE:

Mix graham cracker crumbs and sugar with a fork. Blend in butter. Press into bottom and sides of a 9-inch glass pie pan. Bake at 375 degrees for 8 minutes. Chill. Combine lemon juice and rind in a small mixing bowl. Gradually add milk. Add egg yolks and beat on medium speed until well blended. Pour into chilled crust. Combine egg whites with cream of tartar and beat until almost holds peak. Add sugar, 1 Tablespoon at a time, beating until stiff but not dry. Spread meringue on filling and bake at 325 degrees until lightly browned (about 15 minutes). Cool. Refrigerate until ready to serve.