Instructions: In medium bowl, beat egg yolks and stir in Eagle Brand sweetened condensed milk, Realemon juice and food color, if desired. Pour into pie crust. Bake for 30 minutes. Remove from oven. Increase oven temperature to 350 degrees.

Meanwhile, make the meringue: With clean mixer, beat egg whites with cream of tartar to soft peaks. Gradually beat in sugar, 1 tablespoon at a time; beat 4 minutes longer or until stiff, glossy peaks form and sugar is dissolved.

Immediately spread meringue over hot pie, carefully spreading to edge of crust to prevent meringue from shrinking. Bake 15 minutes. Cool one hour. Chill at least three hours. Store leftovers covered in refrigerator.

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