Lemon Chiffon Pie


  • 1 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. RealLemon Juice from concentrate
  • a few drops yellow food color
  • 3 egg whites
  • 1/4 tsp. cream of tartar
  • 2 C. whipped topping
  1. In a medium bowl, combine sweetened condensed milk, RealLemon juice and food coloring. Mix well.
  2. In a small bowl beat egg whites with cream of tartar till stiff but not dry. Gently fold into sweetened condensed milk mixture.
  3. Pour into prepared crust. Chill 3 hours or till set.
  4. Top with whipped topping and reserved crumbs before serving.


Share & Print

0 0 100 0

No Comments

Leave a Reply