Paula's Lemon Pie

1 baked frozen pie crust

Filling:

1 can Eagle Brand milk
1/2 c. lemon juice
1 tsp. lemon rind
3 egg yolks

Crust:

3 egg whites
1/4 (or a little more) cream of tartar
6 T. sugar
a few drops vanilla or lemon extract

In a medium bowl, beat egg yolks, then beat in lemon rind, milk and lemon juice. Turn into cooled crust. In a small bowl, place egg whites and cream of tartar. Beat until soft peaks form. Gradually add sugar and beat until stiff peaks form. Spread over filling and seal to crust and swirl with teaspoon. Bake at 325 degrees 12-15 minutes or until golden brown. Store in refrigerator.