Ice Box Lemon Pie

Ice Box Lemon Pie
1 graham cracker pie crust
1 can sweet condensed milk
3 lemons
1 (8-oz.) container of cream cheese
cream of tartar
6 teaspoons sugar
3 eggs (separated)
Blend cream cheese until fluffy. Add egg yolks, milk, and lemon juice. Pour into crust. Beat egg whites, add a little cream of tartar and 6 tablespoons of sugar. Add to pie. Bake in 400° oven until golden brown. Cool and store in refrigerator for at least 4-6 hours before serving.