Lemon Chiffon Pie - cooking recipe

Ingredients
    1 (8 or 9-inch) graham cracker crumb crust (reserve 1 Tbsp. crumbs for garnish if desired)
    1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
    1/3 c. ReaLemon lemon juice from concentrate
    few drops yellow food color
    3 egg whites
    1/4 tsp. cream of tartar
    2 c. whipped topping
Preparation
    In medium bowl, 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.

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