1 (8 or 9 inch) graham cracker crumb crust
3 egg yolks
1 (14 oz.) can Eagle Brand condensed milk
1/2 c. ReaLemon lemon juice from concentrate
Few drops yellow food coloring, optional
Whipped topping or whipped cream

In medium bowl, beat egg yolks; stir in sweetened condensed milk, ReaLemon and food coloring. Pour into prepared crust. Chill 3 hours or until set. Top with whipped topping. Garnish as desired. Refrigerate leftovers.

Use only Grade A clean, uncracked eggs.

CREAMY LEMON MERINGUE PIE:

Omit whipped topping. In a small mixer bowl, beat 3 egg whites with 1/4 teaspoon cream of tartar until soft peaks form, gradually add 1/3 cup sugar, beating until stiff but not dry. Spread on top of pie, sealing carefully to edge of crust. Bake in preheated oven at 350 degrees for 12 to 15 minutes or until golden brown. Cool. Chill thoroughly.