Lemon Chiffon Pie - cooking recipe

Ingredients

1 (14 oz.) Eagle Brand sweetened condensed milk
1/3 c. lemon juice
2 tsp. grated lemon rind
few drops yellow food coloring
3 eggs, separated
1/4 tsp. cream of tartar
graham cracker crust

Preparation

In a bowl, combine the sweetened condensed milk, lemon juice and rind, egg yolks and food coloring; mix well.
In another bowl, beat egg whites with cream of tartar until stiff, but not dry. Fold egg whites into milk and lemon mixture.
Pour into crust. Chill 3 hours or until set.
Garnish with whipped cream.