1 can Eagle Brand milk 1/3 c. ReaLemon lemon juice 2 tsp. grated lemon rind (optional) Few drops food coloring 3 egg whites 1/4 tsp. cream of tartar
Mix well Eagle Brand milk, lemon juice, lemon rind, food coloring. Beat egg whites and cream of tartar until stiff. Fold together. Pour into ready crust. Chill until set.
Lazy Day Lemon Chiffon Pie
1 (8-9") graham cracker crust 1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated) 1/3 c. real lemon juice Few drops yellow food coloring 3 tsp. grated lemon peel (optional) 3 egg whites 1/4 tsp. cream of tartar 1 sm. container Cool Whip
In medium bowl mix milk, lemon juice, food coloring and the lemon peel. Mix well. Beat egg whites with cream of tartar, until stiff, but not dry. Gently fold into lemon mixture. Pour into crust. Chill 3 hours. Garnish with Cool Whip.
Lemon Chiffon Pie
CRUST: 1 c. flour 1/2 c. butter 1/4 c. brown sugar 1/2 c. pecans, chopped
FILLING: Lemon Jello chiffon pie filling Juice of 1/2 lemon Whipping cream
Mix crust ingredients together. Save 1/4 cup to sprinkle on top. Bake crust at 400 degrees for 15 minutes. Make filling and add lemon juice. Place in cooled crust. Top with whipped cream. Sprinkle with remaining crumbs.
Fluffy Lemon Chiffon Pie
1 pkg. gelatin 1/4 c. cold water 3 eggs 1 1/2 c. sugar 3 tbsp. butter 1/2 c. lemon juice 1/2 tsp. lemon rind 1 c. evaporated milk 1 baked 9" pie shell
Soak gelatin in cold water and put aside; mix together well-beaten eggs with sugar, lemon juice, lemon rind and butter. Cook over boiling water, stirring all the time, until slightly thickened. Add soaked gelatin; stir until dissolved. Chill. Whip evaporated milk that has been thoroughly chilled. Fold into lemon mixture and pour into baked pie crust; chill until firm. Excellent with a wafer crust, too.
