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Lemon Chiffon Pie

Ingredients
  9 inch graham cracker crumb crust 1 (Reserve 1 Tablespoon Crumbs For Garnish, If Desired)
  Sweetened condensed milk 14 Ounce (1 Can, Eagle Brand, Not Evaporated Milk)
  Lemon juice concentrate 1⁄3 Cup (5.33 tbs) (Real)
  Yellow food coloring 3 Drop
  Egg whites 3
  Cream of tartar 1⁄4 Teaspoon
  Whipped topping 2 Cup (32 tbs)
Directions

In mediumbowl, combine sweetened condensed milk, ReaLemon and food coloring; mix well.
In small bowl, beat egg whites with cream of tartar until stiff but not dry; gently fold into sweetened condensed milk mixture.
Pour into prepared crust.
Chill 3 hours, or until set Top with whipped topping and reserved crumbs before serving.
Refrigerate leftovers.
A dramatic finish to a company dinner

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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