Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | 8- or 9-inch baked pastry shell or graham cracker crumb crust |
| 3 \N | Egg yolks* |
| 1 can | (14-oz) Eagle Brand sweetened condensed milk (not evaporated milk) |
| ½ cup | ReaLemon lemonjuice from concentrate |
| \N \N | Yellow food coloring; optional |
| \N \N | Whipped topping or whipped cream |
Preheat oven to 350 degrees. In bowl beat egg yolks; stir in sweetened condensed milk, ReaLemon brand and food coloring, if desired. Pour into prepared pastry shell; bake 8 minutes. Cool. Chill 4 hours. Top with whipped topping. Garnish as desired. Refrigerate leftovers.
Creamy Lemon Meringue Pie: Omit whipped topping. Prepare filling as above; do not bake. In mixer bowl, beat 3 egg whites with ¼ teaspoon cream of tartar to soft peaks; gradually add ⅓ cup sugar, beating until stiff.
Spread on pie, sealing carefully to edge of shell. Bake in preheated 350 degree oven 12 to 15 minutes or until golden. Cool. Chill.
FROM "EAGLE BRAND ALL TIME
FAVORITE DESSERTS WITH EAGLE
BRAND CONDENSED MILK"
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .