This is a super easy recipe I learned as a child and I have been making it for over 40 years.My nephews insist on this pie for all holidays. They refuse to eat any other kind of lemon pie,sometimes I like to make a flour crust with a cooked filling but they prefer this one.My family is not fond of meringue,so I top it with Cool Whip,the original recipe used meringue.I just use the rind of the lemons I juice to make 1/3 c of juice,use your own judgement,if you like it tart,use more rind.
1Preheat oven to 350 deg.
Combine crumbs and sugar,mix well,add butter stirring until combined,pour into a greased 9 inch pie pan patting crumbs onto the bottom and up the sides of the pan. Bake 6-8 mins. Cool.
Combine milk,eggs,lemon juice and rind. Pour into pie crust. Bake 8-10 mins. Cool. Refrigerate. Top with Cool Whip