Lemon Apricot Pie
Easy to make lemon and apricot pie
Yield
6 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅓ | cups |
milk, sweetened condensed
|
|
| ¼ | cup |
lemon juice
|
|
| 1 | tablespoon |
lemon zest
from 1/2 of a lemon |
|
| 1 | cup |
apricots
pulp |
*
|
| 1 | each |
pie shell (9 inch)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 315 | ml |
milk, sweetened condensed
|
|
| 59 | ml |
lemon juice
|
|
| 15 | ml |
lemon zest
from 1/2 of a lemon |
|
| 237 | ml |
apricots
pulp |
*
|
| 1 | each |
pie shell (9 inch)
|
|
Directions
Blend together Eagle Brand Sweetened Condensed Milk, lemon juice, grated lemon rind and apricot pulp.
Pour into baked pie shell.
Cover with whipped cream or meringue.
Chill before serving.
If meringue is used, beat two egg whites until stiff and add two tablespoons of granulated sugar.
Spread on pie and bake in a moderate oven (350F) until brown.
To prepare pulp, drain off liquid from canned or freshly stewed apricots and force through a coarse strainer.
