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  • Cream Lemon Pie

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    Cream Lemon Pie
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 x baked pastry shell or possibly graham cracker crust
    • 3 x egg yolks
    • 14 ounce condensed sweetened lowfat milk
    • 1/2 c. lemon juice from concentrate yellow food coloring whipped cream for topping

    Directions

    1. Preheat oven to 350. In medium bowl, beat egg yolks; stir in sweetened condensed lowfat milk, lemon juice and food coloring, if you like.
    2. Pour into prepared pastry shell; bake 8 min. Cold. Chill. Spread whipped topping over top. Garnish as desired. Chill leftovers.
    3. Creamy Lemon Meringue Pie: Omit whipped topping. Prepare filling as above, reserving egg whites; don't bake. In small mixing bowl, beat egg whites with 1/4 tsp. cream of tartar till soft peaks form; gradually add in 1/3 c. sugar, beating till stiff but no dry. Spread on top of pie, sealing carefully to edge of pastry shell. Bake in preheated 350 oven 12 to 15 min or possibly till golden. Cold. Chill.

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