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No Cook Lemon Chiffon Pie




Source of Recipe


Virgie Hinson Pritchard






List of Ingredients



• 1 pie crust (9-inch)
  
• 1 can eagle brand milk
  
• 1/2 cup lemon juice
  
• few drops yellow food coloring
  
• 3 teaspoons lemon peel, grated
  
• 3 egg whites
  
• 1/4 teaspoon cream of tartar
  
• Whipped topping, optional
  
• sliced lemon, optional
  






Instructions



1. In large bowl combine milk with lemon juice, food coloring and grated lemon peel. Blend well.
   
2. In small bowl beat egg whites and cream of tartar until stiff, but not dry.
   
3. Gently fold into lemon mixture.
   
4. Pour into cooked pie crust and chill.
   
5. Garnish with topping and lemon slices.