Lemon Meringue Pie

By McLean

Ingredients

• 1 (9-inch) baked pastry shell or graham cracker crust
• 3 eggs, separated
• 1 (14 oz.) can Eagle Brand
• 1/2 cup lemon juice
• Few drops of yellow food coloring (optional)
• 1/4 teaspoon 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, lemon juice and food coloring, if desired. Pour into prepared pastry shell.

In mixer, 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 the edge of the shell. Bake for 12 to 15 minutes or until lightly browned. Cool. Chill. Refrigerate leftovers.

NOTE:
Can be topped with whipped topping instead of meringue.