Lemon Chiffon Pie Recipe
Ingredients
| 1 (8- or 9-inch) graham cracker crumb crust | ||
| Sweetened condensed milk | 1 Can (10oz) | |
| Lemon juice | 1/2 Cup (16 tbs) | |
| Few drops yellow food coloring | ||
| Egg whites | 3 | |
| Cream of tartar | 1/4 Teaspoon | |
| Whipped cream or Cool Whip topping | ||
Directions
In mediumbowl, combine sweetened condensed milk, lemon juice and food coloring; mix well.
In a small bowl beat egg whites with cream of tartar until stiff but not dry.
Gently fold into condensed milk mixture.
Turn into crust.
Chill 3 hours or until set.
Garnish with whipped cream and lemon slices, if desired.
Refrigerate leftovers.
In a small bowl beat egg whites with cream of tartar until stiff but not dry.
Gently fold into condensed milk mixture.
Turn into crust.
Chill 3 hours or until set.
Garnish with whipped cream and lemon slices, if desired.
Refrigerate leftovers.
Chef
