The best delicious Creamy Lemon Pie #2 recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Creamy Lemon Pie #2 recipe today!
Hello my friends, this Creamy Lemon Pie #2 recipe will not disappoint, I promise! Made with simple ingredients, our Creamy Lemon Pie #2 is amazingly delicious, and addictive, everyone will be asking for more Creamy Lemon Pie #2.
What Makes This Creamy Lemon Pie #2 Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Creamy Lemon Pie #2.
Ready to make this Creamy Lemon Pie #2 Recipe? Let’s do it!
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1 8- or 9-inch baked pastry
-shell or graham cracker
-crumb crust
3 Egg yolks*
1 cn (14-oz) Eagle Brand
-sweetened condensed milk
-(not evaporated milk)
1/2 c ReaLemon lemonjuice from
-concentrate
Yellow food coloring;
-optional
Whipped topping or whipped
-cream
Preheat oven to 350 degrees. In bowl beat egg yolks; stir in sweetened
condensed milk, ReaLemon brand and food coloring, if desired. Pour into
prepared pastry shell; bake 8 minutes. Cool. Chill 4 hours. Top with
whipped topping. Garnish as desired. Refrigerate leftovers.
Creamy Lemon Meringue Pie: Omit whipped topping. Prepare filling as above;
do not bake. In mixer bowl, beat 3 egg whites with 1/4 teaspoon cream of
tartar to soft peaks; gradually add 1/3 cup sugar, beating until stiff.
Spread on pie, sealing carefully to edge of shell. Bake in preheated 350
degree oven 12 to 15 minutes or until golden. Cool. Chill.
FROM “EAGLE BRAND ALL TIME
FAVORITE DESSERTS WITH EAGLE
BRAND CONDENSED MILK”
From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,
Yields
6 Servings
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