Creamy Lemon Meringue Pie

By Kathy Johnson

Ingredients

• 1 (8 or 9 inch) baked pastry shell, cooled
• or 1 graham cracker crumb crust
• 3 eggs, separated
• 1 (14 oz) can Eagle Brand Sweetened Condensed Milk
• 1/2 cup ReaLemon Lemon Juice from Concentrate
• Few drops yellow food coloring, optional
• 1/4 tsp cream of tartar
• 1/3 cup sugar

Preparation

Step 1

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