grammy's refrigerator lemon pie
My Mom would make this pie when she needed to quick dessert. Still one on my favs today!
prep time
30 Min
cook time
5 Min
method
---
yield
Ingredients
- 8 large egg yolks (save the white for meringue)
- 1 1/2 cups fresh squeezed lemon juice (meyer lemons are best)
- 3 cans eagle brand condensed milk (not evaporated milk)
How To Make grammy's refrigerator lemon pie
-
Step 1Beat Eagle Brand milk with egg yolks. Beat one egg yolk at a time. Add lemon juice and beat until smooth and thick. Pour over graham cracker crust in a 9 x 13 inch pan. Make meringue and spread over pie. Bake at 350 degrees until brown. Cool and refrigerate. *Feel free to double up the recipe and use a deep dish rectangular Pyrex dish. Also if you wish, you can use fresh berries to top the pie and omit the Meringue. - Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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