Preheat oven to 325°F.
In medium bowl, combine EAGLE BRAND, lemon juice, lemon rind or extract
and egg yolks; stir until mixture thickens.
Pour into chilled graham cracker crust or cooled pie crust.
In large bowl, beat egg whites and cream of tartar on high speed until
soft peaks form. Gradually beat in sugar on medium speed, 1 tablespoon
at a time; beat 4 minutes longer or until sugar is dissolved and stiff,
glossy peaks form.
Spread meringue over pie, carefully sealing to edge of crust to prevent
meringue from shrinking.
Bake 12 to 15 minutes or until meringue is lightly browned. Cool.
Store leftovers covered in refrigerator.