2 tablespoons margarine
1 cup milk
1 cup white sugar
1/4 teaspoon cream of tartar
4 egg whites
1 1/3 cups lemon juice
1 (9 inch) prepared graham cracker crust
In a 25 x 12 inch pan, butter a 9 inch pie crust.
In a medium bowl, cream margarine and 1 cup milk until light and fluffy. Beat in sugar and cream of tartar, mix. Beat in lemon juice. Spoon cream mixture into pie crust; refrigerate on restaurant serving plate. Chill hot pie 4 hours before serving.