Cream Lemon Pie Recipe
Yield: 1 pieRecipe by luhu.jp
Ingredients:
1: Baked pastry shell,
14 ounce: Condensed sweetened milk,
-or graham cracker crust,
1/2 cup: Lemon juice from concentrate,
-8: or 9 inch,
Yellow food coloring,
3: Egg yolks,
Whipped cream for topping,
Directions:
Preheat oven to 350. In medium bowl, beat egg yolks; stir in
sweetened condensed milk, lemon juice and food coloring, if desired.
Pour into prepared pastry shell; bake 8 minutes. Cool. Chill.
Spread whipped topping over top. Garnish as desired. Refrigerate
leftovers.
Creamy Lemon Meringue Pie: Omit whipped topping. Prepare filling as
above, reserving egg whites; do not bake. In small mixing bowl, beat
egg whites with 1/4 teaspoon cream of tartar until soft peaks form;
gradually add 1/3 cup sugar, beating until stiff but no dry. Spread
on top of pie, sealing carefully to edge of pastry shell. Bake in
preheated 350 oven 12 to 15 minutes or until golden brown. Cool.
Chill. Submitted By LAWRENCE KELLIE On 10-08-94
Source from luhu.jp
sweetened condensed milk, lemon juice and food coloring, if desired.
Pour into prepared pastry shell; bake 8 minutes. Cool. Chill.
Spread whipped topping over top. Garnish as desired. Refrigerate
leftovers.
Creamy Lemon Meringue Pie: Omit whipped topping. Prepare filling as
above, reserving egg whites; do not bake. In small mixing bowl, beat
egg whites with 1/4 teaspoon cream of tartar until soft peaks form;
gradually add 1/3 cup sugar, beating until stiff but no dry. Spread
on top of pie, sealing carefully to edge of pastry shell. Bake in
preheated 350 oven 12 to 15 minutes or until golden brown. Cool.
Chill. Submitted By LAWRENCE KELLIE On 10-08-94
Source from luhu.jp