Low-Fat Lemon Creme Pie - cooking recipe

Ingredients

1 pie shell (baked pastry or graham cracker crumbs)
3 egg whites
1 (14 oz.) can Eagle Brand low-fat condensed sweetened milk (not evaporated)
1/2 c. ReaLemon juice from concentrate
2 c. whipped topping
yellow food coloring (if desired)

Preparation

Preheat oven to 325\u00b0.
Beat egg whites with Eagle Brand low-fat, lemon juice and food coloring if desired.
Pour into prepared pastry shell; bake 30 minutes.
Cool. Chill.
Spread with topping.
Attractive if garnished with lemon slices.
Refrigerate leftovers.
Makes 8 servings.