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Lemon Apricot Pie

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Recipe

Easy to make lemon and apricot pie

 

Yield

6 servings

Prep

15 min

Cook

30 min

Ready

45 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 ⅓ cups milk, sweetened condensed
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¼ cup lemon juice
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1 tablespoon lemon zest
from 1/2 of a lemon
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1 cup apricots
pulp
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1 each pie shell (9 inch)
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Ingredients

Amount Measure Ingredient Features
315 ml milk, sweetened condensed
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59 ml lemon juice
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15 ml lemon zest
from 1/2 of a lemon
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237 ml apricots
pulp
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1 each pie shell (9 inch)
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 100g (3.5 oz)
Amount per Serving
Calories 32835% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 23mg 8%
Sodium 222mg 9%
Total Carbohydrate 16g 16%
Dietary Fiber 0g 1%
Sugars g
Protein 13g
Vitamin A 4% Vitamin C 13%
Calcium 20% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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