Subject: Easy Lemon Pie
From: Unicorn (unicorn@indenial.com)
Date: Fri Sep 29 2000 - 06:34:27 EDT
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F O O D F U N N Y
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Thanks to reader Candice Hutchinson for sending us this one:
The young man entered the Ice Cream Palace and asked, "What kinds of
ice cream do you have?"
"Vanilla, chocolate, strawberry," the girl wheezed as she spoke,
patted her chest and seemed unable to continue.
"Do you have laryngitis?" the young man asked sympathetically.
"Nope," she whispered, "just vanilla, chocolate and strawberry."
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T O D A Y ' S R E C I P E
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Pies don't come much easier or tastier than this one, especially if
you use a prepared pie shell.
Easy Lemon Pie
1 can (15 oz, 420 g) sweetened condensed milk
1/3 cup (80 ml) fresh lemon juice
1 Tbs (15 ml) grated lemon rind
1/4 tsp (1 ml) salt
1 9-inch (22 cm) baked or prepared pie shell
Whipped cream for garnish (optional)
Combine the sweetened condensed milk, lemon juice, lemon rind, and
salt in a bowl and stir until well combined and thickened. Pour into
the pie crust and refrigerate for at least 2 hours. Top with whipped
cream if desired. Makes one 9-inch (22 cm) pie to serve 6 to 8.
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