Creamy Lemon Meringue Pie
Source: Possum Kingdom Lake Cookbook

1 Baked 8" or 9" pastry shell; cooled
3 Eggs; separated
1 cn Eagle Brand Sweetened Condensed Milk (14 oz.)
1/2 c ReaLemon Reconstituted Lemon Juice
1/4 ts cream of tartar
1/3 c sugar

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