Creamy Lemon Pie
Cool time: 1 hour Chill time: 3 hours
Prep time: 10 minutes
Cook time: 30 to 35 minutes
Servings: 8 servings
3 egg yolks**
1 ( 14-ounce ) can Eagle® Brand Sweetened Condensed Milk ( NOT evaporated milk )
1/2 cup ReaLemon® Lemon Juice From Concentrate
2 or 3 drops yellow food coloring, optional
1 ( 8- or 9- inch ) baked pastry shell or graham craker crumb crust
Whipped topping or whipped cream
Preheat oven to 325°. Beat egg yolks in medium-size bowl with rotary beater or fork; gradually beat in Eagle® Brand and lemon juice. Stir in food coloring if desired. Pour into pastry shell or crumb crust.
Bake 30 to 35 minutes or until set. Remove from oven. Cool 1 hour. Chill at least 3 hours.
Before serving, spread whipped topping or whipped cream over pie. Store leftovers covered in refrigerator.
Source: ReaLemon / ReaLime bottled juice from concentrate
**I whipped 3 whole eggs (yolks & whites) into the batter instead of just the egg yolks and it seemed to make a richer custard.