Creamy Lemon Pie

3 egg yolks
1 (14 ounce) can Sweetened Condensed Milk (NOT evaporated milk)
1/2 cup ReaLemon Lemon Juice from Concentrate
2 or 3 drops yellow food coloring, optional
1 (8 or 9 inch) baked pastry shell or graham cracker crumb crust
whipped topping or whipped cream

Preheat oven to 325. Beat egg yolks in medium sized bowl with rotary beater or fork' gradually beat in Eagle Brand and ReaLemon. Stir in food coloring if desired. Pour into pastry shell or crumb crust.

Bake 30 to 35 minutes or until set. Remove from oven. Cool 1 hour. Chill at least 3 hours. Before serving, spread whipped topping or whipped cream over pie. Store leftovers covered in refrigerator.