Yield: 1 servings
Measure | Ingredient |
---|---|
1 \N | (8- or 9-inch) baked pastry |
\N \N | Shell or graham cracker |
\N \N | Crust |
3 \N | Egg yolks* |
1 \N | (14 oz) can sweetened |
\N \N | Condensed milk |
½ cup | ReaLemon Lemon Juice from |
\N \N | Concentrate |
\N \N | Yellow food coloring |
\N \N | Whipped topping or whipped |
\N \N | Cream |
Contributed to the echo by: Tiffany Hall-Graham Creamy lemon Pie Preheat oven to 350. In medium bowl, beat egg yolks; stir in sweetened condensed milk, ReaLemon and food coloring. (A few drops only and it's optional). Pour into prepared crust; bake 8 minutes.
Cool. Chill thoroughly. Top with whipped topping. Garnish as desired.
*Use only Grade A clean, uncracked eggs.