Creamy Lemon Meringue Pie

• 1 (8- or 9-inch) baked pastry shell or 1 graham cracker crumb crust
• 3 eggs, separated*
• 1 (14-oz.) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk)
• 1/2 cup ReaLemon® Lemon Juice from Concentrate
• few drops yellow food coloring, optional
• 1/4 teaspoon cream of tartar
• 1/3 cup sugar

Instructions:
Preheat oven to 350°. In medium bowl, beat egg yolks; stir in Eagle Brand, ReaLemon‚ and food coloring. Pour into prepared pastry shell.
In small mixer bowl, beat egg whites with cream of tartar until soft peaks form; gradually add sugar, beating until stiff but not dry. Spread on top of pie, sealing carefully to edge of shell.
Bake 12 to 15 minutes or until golden brown. Cool. Chill before serving. Refrigerate leftovers.

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