Friday, July 18, 2003

Creamy Lemon Pie

Cool time: 1 hour Chill time: 3 hours

Prep time: 10 minutes
Cook time: 30 to 35 minutes
Servings: 8 servings

3 egg yolks
1 ( 14-ounce ) can Eagle® Brand 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 craker crumb crust
Whipped topping or whipped cream

Preheat oven to 325°. Beat egg yolks in medium-size bowl with rotary beater or fork; gradually beat in Eagle® Brand and lemon juice. 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.

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