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Lemon Apricot Pie
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1 1/3 cups Eagle Brand Sweetened Condensed Milk
1/4 cup lemon juice
grated rind of 1/2 a 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 tbl. of granulated sugar. Spread on pie and bake in a moderate oven (350) until brown.
To prepare pulp, drain off liquid from canned or freshly stewed apricots and force through a coarse strainer, or a food processor.
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