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Cream Lemon Pie

Author/Submitted by: "Lloyd A. Carver" <> on Jan 5, 1996
Servings: 1
Categories: Desserts / Pies & Pastries

1    baked pastry shell or graham cracker crust
3    egg yolks
14  ounces  condensed milk, sweetened
1/2  cup  lemon juice from concentrate
    yellow food coloring
    whipped cream for topping

1. 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.

2. 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.

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