Lemon Chiffon Pie

7 ingredients
5 steps

Ingredients

  • 1 (8 or 9-inch) graham cracker crumb crust (reserve 1 Tbsp. crumbs for garnish if desired)
  • 1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
  • 1/3 c. ReaLemon lemon juice from concentrate
  • few drops yellow food color
  • 3 egg whites
  • 1/4 tsp. cream of tartar
  • 2 c. whipped topping

Directions

  1. 1
    In medium bowl, combine sweetened condensed milk, ReaLemon and food coloring; mix well.
  2. 2
    In small bowl, beat egg whites with cream of tartar until stiff but not dry; gently fold into sweetened condensed milk mixture.
  3. 3
    Pour into prepared crust. Chill 3 hours or until set.
  4. 4
    Top with whipped topping and reserved crumbs before serving.
  5. 5
    Refrigerate leftovers.

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