Recipe(tried): Creamy Lemon Pie (using sweetened condensed milk & eggs, baked)

This recipe is similar to the no-bake lemon pie recipes, except the filling is baked in this recipe. This avoids the dangers of consuming raw eggs.

CREAMY LEMON PIE

3 egg yolks**
1 (14 ounce ) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
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 craker crumb crust
Whipped topping or whipped cream

Preheat oven to 325 degrees F.

Beat egg yolks in medium-size bowl with rotary beater or fork; gradually beat in Eagle Brand and lemon juice. 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.

VARIATION:
*For Key Lime Pie, substitute ReaLime bottled lime juice or Key Lime juice for the lemon juice.

Source: ReaLemon / ReaLime bottled juice website - 2005

**I mixed 3 whole eggs (yolks & whites) into the batter instead of just the egg yolks and it seemed to make a richer custard. This saves separating the eggs.

Prep time: 10 minutes
Cook time: 30 to 35 minutes
Cool time: 1 hour; Chill time: 3 hours
Makes 8 servings - one 8 or 9 inch pie