Creamy lemon pie

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.

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