Lemon Chiffon Pie
|9 inch graham cracker crumb crust||1|
|Sweetened condensed milk||14 Ounce (1 Can Eagle Brand)|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Yellow food color||3 Drop|
|Cream of tartar||1⁄4 Teaspoon|
|Whipping cream/Cool whip topping||1 Tablespoon|
In mediumbowl, combine sweetened condensed milk, lemon juice and food coloring; mix well.
In a small bowl beat egg whites with cream of tartar until stiff but not dry.
Gently fold into condensed milk mixture.
Turn into crust.
Chill 3 hours or until set.
Garnish with whipped cream and lemon slices, if desired.