Lemon Meringue Pie

This is my family's absolute favorite dessert. This year I made it in South Africa. We don't have graham cracker crust, so I used biscuit crumbs (like cookies), butter, and sugar, blended and put in pie dish, and refrigerated for 10 minutes.

Magic Lemon Meringue

1 pie crust
 ½ cup Reconstituted Lemon Juice
(I used graham cracker crust) 1 tsp. grated lemon rind
2 eggs separated* ¼ tsp. cream of tartar
1 can sweetened condensed milk ¼ cup sugar

Preheat oven to 350. In medium bowl, beat egg yolks; stir in sweetened 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 any leftovers