1 (8" or 9") baked pastry shell, cooled
3 eggs, separated
1 (14 oz.) can Eagle Brand sweetened condensed milk (NOT evaporated)
1/2 c. ReaLemon reconstituted lemon juice
1/4 tsp. cream of tartar
1/3 c. sugar

Or 1 graham cracker crumb crust.

Preheat oven to 350 degrees. In medium bowl, beat egg yolks; stir in Eagle Brand and ReaLemon. Pour into crust. 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 to 15 minutes or until meringue is golden brown. Cool. Chill before serving. Refrigerate leftovers.

Key Lime Pie: Substitute 1/2 cup ReaLime reconstituted lime juice for ReaLemon. Add a few drops of green food coloring to Eagle Brand mixture if desired. Proceed as above.

Use only grade A clean, uncracked eggs.