Recipe - Lemon Apricot Pie

1 1/3 cup Eagle Brand Sweetened
Condensed Milk
One fourth cup Lemon juice
g Rind of One half lemon
1 cup Apricot pulp
Baked pie shell (9 in.)

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. [These days I'd say
use a food processor. Remember, this book is prejust about
everything but electric refrigerators. Prunes can be used in place
of the apricots. S.C.]

Posted by Stephen Ceideberg; October 4 1992.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip