Creamy Lemon Pie
|9 inch graham cracker crumb crust||1|
|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)|
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.
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.