LEMON CHIFFON PIE
1 (8- or 9-inch) graham cracker crumb crust (reserve 1 tablespoon crumbs for garnish if desired)
1 (14 ounce) can sweetened condensed milk
1/3 cup ReaLemon Lemon Juice from Concentrate
Few drops yellow food color
3 egg whites (pasteurized)
1/4 teaspoon cream of tartar*
2 cups Whipped topping
In medium bowl, combine sweetened condensed milk, ReaLemon and food coloring; mix well.
In small bowl, beat egg whites with cream of tartar until stiff but not dry; gently fold into sweetened condensed milk mixture. Pour into prepared crust. Chill 3 hours or until set.
Top with whipped topping and reserved crumbs before serving. Refrigerate leftovers.
(*Use 3/4 teaspoon cream of tartar with 3 pasteurized egg whites.)
Makes one 8- or 9-inch pie
Source: Recipe booklet: Create a Difference with RealLemon Lemon Juice from Concentrate, Borden, Inc., 1982
1 (8- or 9-inch) graham cracker crumb crust (reserve 1 tablespoon crumbs for garnish if desired)
1 (14 ounce) can sweetened condensed milk
1/3 cup ReaLemon Lemon Juice from Concentrate
Few drops yellow food color
3 egg whites (pasteurized)
1/4 teaspoon cream of tartar*
2 cups Whipped topping
In medium bowl, combine sweetened condensed milk, ReaLemon and food coloring; mix well.
In small bowl, beat egg whites with cream of tartar until stiff but not dry; gently fold into sweetened condensed milk mixture. Pour into prepared crust. Chill 3 hours or until set.
Top with whipped topping and reserved crumbs before serving. Refrigerate leftovers.
(*Use 3/4 teaspoon cream of tartar with 3 pasteurized egg whites.)
Makes one 8- or 9-inch pie
Source: Recipe booklet: Create a Difference with RealLemon Lemon Juice from Concentrate, Borden, Inc., 1982
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and without prior notification or explanation. Failure to follow the guidelines
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