Lemon Chiffon Piedesserts, pies 1 can eagle brand condensed milk 1/2 cup lemon juice 2 eggs, separated 1 pie shell, baked 1 whipping cream 1) Blend Eagle Brand Milk, lemon juice and beaten egg yolks 2) Fold in the stiffly beaten egg whites 3) Pour the mixture into the baked pie shell and chill for 5 hours Serve with whipped cream topping. |
