Baking/Cooking Supplies (Shelf Stable) (10000158)

10.82 x 7.88 x 15.75 Inch

26.84 Pound / 25.69 Pound

(US) UNITED STATES

50° to 90°

Ti:15 Hi:4

2312

When you’re looking for a splash of lemon or lime juice, nothing beats ReaLemon and ReaLime. Made with 100% lemon and lime juice from concentrate, you get the benefit of the great taste of real juice without the hassle of cutting into fresh lemons or limes. First introduced in Chicago in 1934 by Irving Swartzburg, ReaLemon and ReaLime have been trusted brands that deliver only the highest quality of lemon and lime juice. ReaLemon and ReaLime are space-saving kitchen sidekicks, ideal for adding a delicious twist of lemon or lime to your favorite seafood and poultry recipes. Although they’re both great for use in a variety of marinades, they have their unique uses as well. Use ReaLemon to brighten up both hot and cold beverages or use ReaLime to add a bright splash of flavor to salads and dressings. When you want the real taste of real lemon or lime, simply reach for ReaLemon and ReaLime.

Prepared - SHAKE WELL BEFORE USING.

THE EASY ALTERNATIVE TO FRESH LEMONS! 1/2 CUP REALEMON = 1/2 CUP FRESH LEMON JUICE. 3 TABLESPOONS REALEMON = JUICE OF ABOUT 1 MEDIUM LEMON.CREAMY LEMON PIE: 3 EGG YOLKS. 1 (14-OUNCE) CAN SWEETENED CONDENSED MILK. 1/2 CUP REALEMON®. 2 OR 3 DROPS YELLOW FOOD COLORING, OPTIONAL. 1 (8- OR 9-INCH) BAKED PASTRY SHELL OR GRAHAM CRACKER CRUMB CRUST. WHIPPED CREAM OR WHIPPED TOPPING. PREHEAT OVEN TO 325°. BEAT EGG YOLKS IN MEDIUM- SIZED BOWL WITH ROTARY BEATER OR FORK; GRADUALLY BEAT IN CONDENSED MILK AND REALEMON®. STIR IN FOOD COLORING IF DESIRED. POUR INTO PASTRY SHELL OR CRUMB CRUST. BAKE 30 TO 35 MINUTES OR UNTIL SET. REMOVE FROM OVEN. COOL 1 HOUR. CHILL AT LEAST 3 HOURS. BEFORE SERVING, SPREAD WHIPPED TOPPING OVER PIE. REFRIGERATE LEFTOVERS. MAKES 8 SERVINGS.

SERVE CHILLED.