1 (8 or 9-inch) baked pastry shell or 1 graham cracker crumb crust
3 eggs, separated
1 Eagle Brand sweetened condensed milk (not evaporated milk)
1/2 c. ReaLemon juice concentrate
Few drops yellow food coloring (optional)
1/4 tsp. cream of tartar
1/3 c. sugar

Beat egg yolks; stir in condensed milk and food coloring. Pour into prepared pastry shell. Beat egg whites with cream of tartar until soft peaks form; gradually add sugar, beating until stiff but not dry. Spread meringue on top of pie, sealing carefully to edge of shell. Bake 12-15 minutes until meringue is golden brown. Bake at 350 degrees. Cool. Chill before serving. Refrigerate leftovers.