Creamy Lemon Pie

Norma Lowery, D.H.S.

  • 3 eggs yolks
  • 1 (14 oz) can Eagle Brand® sweetened milk
  • 1/2 cup lemon juice (concentrate)
  • Few drops yellow food coloring (optional)
  • 1 (6 oz) graham cracker crust
  • Whipped topping

In medium mixing bowl, beat egg yolks; stir in condensed milk, lemon juice and food coloring. Pour into crust; chill thoroughly. Top with whipped topping. Refrigerate leftovers.





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