1 (8 or 9 inch) baking pastry shell, cooled (may substitute 1 graham crust)
1 (14 oz.) can Eagle Brand sweetened condensed milk
1/2 c. Realemon juice from concentrate
3 eggs, separated
1/3 c. sugar
1/4 tsp. cream of tartar

In medium bowl, beat egg yolks; stir in milk, lemon juice, and food coloring. Pour into prepared pastry shell. In small bowl, 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 or until meringue is golden brown. Cool. Chill before serving.