Lemon Chiffon Pie
|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|
|Cream of tartar||1⁄4 Teaspoon|
|Whipped topping||2 Cup (32 tbs)|
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.
A dramatic finish to a company dinner