CREAMY LEMON PIE

3 egg yolks (or 3 egg whites)
1 (l4 oz.) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1/2 cup ReaLemon Lemon Juice from Concentrate
yellow food coloring (optional)
1 (8 or 9-inch) baked pastry shell (or graham cracker crumb crust)
2 cups whipped topping or whipped cream (for serving)

Preheat oven to 325 degrees F.

In medium bowl, beat egg yolks with condensed milk, lemon juice, and food coloring, if using. Pour in prepared pastry shell.

Bake 30 minutes. Cool, Chill.

Spread with whipped cream. Garnish as desired. Refrigerate leftovers.

Makes 8 servings
Source: Recipe clipping: Borden