1
: Combine graham wafer crumbs, brown sugar and melted butter. Press firmly into 9" (23 cm) pie plate (saving 2 tbsp (15 mL) to sprinkle on top).
2
: Beat egg whites and cream of tartar until stiff but not dry and set aside. Beat yolks then stir in Eagle Brand, lemon juice, rind and salt. Fold egg whites in lightly to combine.
3
: Pour mixture into crust and sprinkle remaining crumbs on top. Bake in preheated 350°F (180°C) oven about 20 minutes. Cool.