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Lemon Chiffon Pie

chef.jackson's picture
Ingredients
  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
  Egg whites 3
  Cream of tartar 1⁄4 Teaspoon
  Whipping cream/Cool whip topping 1 Tablespoon
Directions

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.
Refrigerate leftovers.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Lemon
Servings: 
4

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