Creamy Lemon Meringue Pie

Creamy Lemon Meringue Pie

1 8 or 9 inch baked pie crust or crumb crust
3 eggs, separated
1 can sweetened condensed milk
1/2 c lemon juice
few drops of yellow food coloring (optional)
1/4 tsp cream of tartar
1/3 c sugar

Preheat oven to 350 degrees. In medium bowl, beat egg yolks; stir in condensed milk, lemon juice and food coloring. 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.