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Creamy Lemon Meringue Pie

Source: Eagle BrandMakes one 8- or 9-inch pie1 (8- or 9-inch) baked pastry shell or graham cracker crumb crust
3 eggs, separated
1 (14 ounce) can EAGLE BRAND 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 sugarPreheat oven to 350 degrees F.In medium mixing bowl, beat egg yolks; stir in EAGLE BRAND, 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.

Marshmallow no-weep meringue
Marshmallow No Weep Meringue3 egg whites 1/2 (7 ounce) jar Marshmallow Creme or Marshmallow FluffBeat egg whites until frothy. Add Marshmallow Creme or Marshmallow Fluff and continue to beat until mixture stands in peaks. Spread on pie and brown in 350 degree F oven. (Upload by user)