Instructions: In medium bowl, combine sweetened condensed milk, lemon juice and rind; blend in egg yolks.

Turn into cooled crust.

In small size bowl, beat egg whites with cream of tartar until soft peaks form.

Gradually beat in sugar until stiff peaks form when beater is raised.

Spread over filling; seal to edge of crust.

Bake in slow (325 degrees) oven 12 to 15 minutes or until meringue is golden brown.

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