Creamy Lemon Pie
3 egg yolks
1 (14 ounce) can Sweetened Condensed Milk (NOT evaporated
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 cracker crumb crust
whipped topping or whipped cream
Preheat oven to 325. Beat egg yolks in medium sized bowl with rotary beater
or fork' gradually beat in Eagle Brand and ReaLemon. 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.