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Creamy Lemon Pie

sweet.chef's picture
Ingredients
  9 inch graham cracker crumb crust 1
  Egg yolks 3
  Canned milk 14 Ounce (1 Can, Not Evaporated Milk)
  Lemon juice from concentrate 1⁄2 Cup (8 tbs)
  Whipped topping/Whipped cream 1⁄2 Cup (8 tbs)
Directions

In medium bowl, beat egg yolks; stir in sweetened condensed milk, Real Lemon and food coloring if desired.
Pour into prepared crust.
Chill 3 hours or until set.
Top with whipped topping.
Garnish as desired.
Refrigerate leftovers.
Creamy Lemon Meringue Pie: Omit whipped topping.
In small mixer bowl, beat 3 egg whites with 1/4 teaspoon cream of tartar until soft peaks form; gradually add 1/3 cup sugar, beating until stiff but not dry.
Spread on top of pie, sealing carefully to edge of crust.
Bake in preheated 350° oven 12 to 15 minutes or until golden brown.
Cool.
Chill thoroughly.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Mixing
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Lemon

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