Put condensed milk in large mixing bowl.
In small mixing bowl, whip cream until soft peaks from.
Combine the lemon juice, vanilla flavoring and food coloring to the condensed milk.
Stir until thick.
Fold in the whipped cream.
Pour into graham cracker pie shells.
Makes 2 (8 or 9-inch) pies.
Beat egg and add to bowl containing the condensed milk. Add lemon
peel and juice and stir until thickened.
Pour into graham cracker crust and chill several hours before serving.
Set out pie shell.
Blend thoroughly the condensed milk, lemon juice, lemon peel and egg yolks.
Pour into shell and set aside.
Preheat oven to 325\u00b0.
In small saucepan, combine raspberries and cornstarch.
Cook and stir until clear and thickened.
In medium bowl, beat egg yolks with condensed milk, lemon and food coloring.
Pour into crust and bake 30 minutes.
Spoon raspberry mixture evenly over top of pie.
Chill 4 hours.
Spread whipped cream over top.
Garnish as desired.
Separate eggs.
Whisk egg yolks to blend.
Add condensed milk, lemon juice and lemon extract. Whisk well to blend.
Pour mixture into pie crust.
Whip egg whites and cream of tarter to form merangue.
Add sugar at the end - whip thoroughly.
Place merangue on top - spread evenly.
Bake 350 for 8-10 minutes until merangue is browned.
ack into a nine inch pie pan.
Bake at 375
Preheat oven to 350\u00b0.
In a medium bowl beat egg yolks; stir in sweetened condensed milk, lemon juice, rind and food coloring if desired.
Pour into prepared crust; bake for 8 minutes.
Cool. Chill.
Spread with whipped cream.
Garnish as desired.
Preheat oven to 325\u00b0.
In small saucepan, combine raspberries and cornstarch; cook and stir until thickened and clear.
In medium bowl, beat egg yolks with sweetened condensed milk, lemon juice and food coloring if desired.
Pour into crust; bake 30 minutes.
Spoon raspberry mixture evenly over top.
Chill 4 hours or until set. Spread with whipped cream.
Garnish as desired.
Refrigerate leftovers.
Makes 1 pie.
Preheat oven to 350\u00b0.
In medium bowl, beat egg yolks.
Stir in sweetened condensed milk, lemon juice and food coloring.
Put into prepared crust.
Bake for 8 minutes; cool.
Chill thoroughly. Top with whipped topping and garnish as desired.
Refrigerate leftovers.
Makes 1 (9-inch) pie.
In medium bowl, beat egg yolks.
Stir in condensed milk, lemon juice, rind and, if desired, a few drops of yellow food coloring. Pour into prepared crust.
Bake in preheated 350\u00b0 oven for 8 minutes.
Cool.
Chill.
Spread with whipped cream topping. Refrigerate leftovers.
Preheat oven to 325\u00b0.
In medium bowl, beat egg yolks.
Stir in sweetened condensed milk, lemon juice and food coloring.
Pour into pastry shell. Bake 30 minutes.
Cool and chill.
Top with whipped cream and garnish as desired.
Refrigerate leftovers.
Preheat oven to 350\u00b0.
In medium mixing bowl, beat egg yolks. Stir in sweetened condensed milk, lemon juice and food coloring if desired.
Pour into crust.
Bake 8 minutes.
Cool and chill thoroughly.
Top with whipped topping.
Garnish as desired.
Mix condensed milk, lemon juice and egg yolks.
Beat well with mixer.
Pour into prepared crust.
Place in refrigerator while making the meringue.
To make meringue, beat the separated egg whites until peaks form.
When meringue peaks, gradually add sugar until well mixed, then add the cream of tartar or lemon juice. Pile onto top of pie.
Place in 400\u00b0 oven for 4 to 5 minutes or until top of meringue browns lightly.
In medium bowl, beat egg yolks, stir in condensed milk, lemon juice and rind.
Mix well.
Pour into crust.
In small bowl, beat egg whites with cream of tartar until foamy.
Gradually add sugar, beating until stiff but not dry.
Spread meringue on top of pie, sealing carefully to edge of crust.
Bake at 350\u00b0 for 15 minutes or until meringue is golden brown.
Cool.
Chill before serving. Refrigerate leftovers.
In large bowl, pour condensed milk, lemon pie filling, pineapple, Cool Whip and marshmallows and stir.
Refrigerate.
Preheat oven to 325\u00b0.
In small saucepan, combine raspberries and cornstarch.
Cook and stir until thickened and clear.
In medium bowl, beat egg yolks with sweetened condensed milk, lemon juice and food coloring.
Pour into crust.
Bake 30 minutes.
Preheat oven to 350\u00b0.
In a bowl, beat egg yolks.
Stir in condensed milk, lemon juice and rind.
Turn into shell.
In a small bowl beat egg whites with cream of tartar until foamy. Gradually add sugar and beat until stiff.
Spread over filling. Bake 10 to 15 minutes or until meringue is golden brown.
Preheat oven to 325\u00b0.
In medium bowl, beat egg yolks; stir in sweetened condensed milk, lemon juice and food coloring (if desired).
Pour into pie shell; bake 30 minutes.
Cool.
Chill. Spread with whipping cream.
Refrigerate leftovers.
Preheat oven to 325\u00b0.
In medium bowl, beat egg yolks with sweetened condensed milk, lemon juice and yellow food coloring (if desired).
Pour into prepared crust.
Bake 30 minutes; cool. Spread with whipped cream.
Preheat oven to 350\u00b0.
In medium mixing bowl, beat egg yolks; stir in sweetened condensed milk, lemon juice and food coloring. Pour into crust; bake 8 minutes.
Make up meringue and spread over pie.
Return to oven just until meringue begins to brown.
Cool. Chill thoroughly and keep refrigerated.