NEW! The pie you can ‘bake on ice’
Lemony-luscious! No cooking, no hot oven!
The secret is Carnation
the milk that whips like cream – at 1/2 the cost.
1 3-ounce package lemon gelatin
1/2 cup sugar
2/3 cup hot water
1 teaspoon grated lemon rind
1/3 cup hot lemon juice
1 cup undiluted Carnation Evaporated Milk
2 tablespoons lemon iuice
9-inch crumb crust *
Dissolve gelatin and sugar in hot water and 1/3 cup hot lemon juice. Chill until consistency of unbeaten egg white. Add lemon rind. Chill Carnation in refrigerator tray until soft ice crystals form around the edges of the tray (15-20 minutes). Whip until stiff (1 minute). Add 2 tablespoons lemon juice; whip very still (2 minutes longer). Fold whipped Carnation into chilled gelatin mixture. Spoon into pie shell. Chill until firm (I to 2 hours).
Makes filling for one 9-inch single crust pie.
* For 9-inch crumb crust, mix 1 1/2 cups graham cracker crumbs, 2 tablespoons sugar and 1/4 cup melted butter. Line sides and bottom of 9-inch pie mould with crumb mixture.