lemon cream pie

Name: LEMON CREAM PIE
Prep time: 15 min
Cook time: 35 min
Yield: 8
Ingredients: 3 large egg yolks; 1 can(s) (14 oz.) eagle brand sweetened condensed milk; 1/2 cup(s) lemon juice, fresh; 1 large (8" or 9") prepared graham cracker crust; 1 package(s) (8 oz.) frozen whipped topping, thawed or whipped cream; 1 large lemon rind or zest, grated

(1 RATING)

166 Pinches 1 Photo

penny jordan

Lubbock, TX

Updated on Feb 27, 2012

This recipe has been a family favorite since I was a little girl...(and that has been a while). My mother used to make it special for my brother-in-law when he and my sister would come home for holidays. He thought she was a sensational cook...and she was! I am submitting this recipe in the contest in her memory. We miss you Mom and Dad...

Rate

prep time 15 Min

cook time 35 Min

method ---

yield 8 to 10

Ingredients

3 large egg yolks
1 can (14 oz.) eagle brand sweetened condensed milk
1/2 cup lemon juice, fresh
1 large (8" or 9") prepared graham cracker crust
1 package (8 oz.) frozen whipped topping, thawed or whipped cream
1 large lemon rind or zest, grated

How To Make lemon cream pie

Step 1

Instructions: HEAT oven to 325°F. Beat egg yolks in medium bowl with mixer. Add sweetened condensed milk and lemon juice until well mixed. Pour into crust. BAKE 30 to 35 minutes or until set. Remove from oven. Cool 1 hour. Chill at least 3 hours. SPREAD whipped topping or whipped cream over pie before serving. Garnish with lemon peel, if desired.
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