Cream Lemon Pie
"Lloyd A. Carver" <firstname.lastname@example.org> on Jan 5, 1996
Pies & Pastries
baked pastry shell or graham cracker crust
condensed milk, sweetened
lemon juice from concentrate
yellow food coloring
whipped cream for topping
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.
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.