Creamy Lemon Meringue Pie

1 (8- or 9-inch) baked pastry shell or graham cracker crumb crust
3 eggs, separated
1 (14 ounce) can Sweetened Condensed Milk
1/2 cup lemon juice from concentrate
Few drops yellow food coloring, if desired
1/4 teaspoon cream of tartar
1/3 cup granulated sugar

Preheat oven to 350 degrees F.

In medium mixing bowl, beat egg yolks; stir in condensed milk, lemon juice and food coloring if desired. Pour into prepared pastry shell.

In small mixer 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 golden brown. Cool.

Chill thoroughly. Refrigerate leftovers.

Makes one 8- or 9-inch pie