Creamy Lemon Pie
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Creamy Lemon Pie Recipe
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- 3 egg yolks*
- 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (Not evaporated milk)
- ½ cup ReaLemon Lemon Juice from Concentrate
- Few drops yellow food coloring, optional
- 1 (6-ounce) packaged graham cracker crumb pie crust
- Whipped topping or whipped cream
- Preheat oven to 350°.
- In medium mixing bowl, beat egg yolks; stir in sweetened condensed milk, ReaLemon and food coloring if desired.
- Pour into crust; bake 8 minutes.
- Chill thoroughly.
- Top with whipped topping.
- Garnish as desired.
- Refrigerate leftovers.
*Use only Grade A clean, uncracked eggs.