Creamy Lemon Pie
Creamy lemon pie made with condensed milk, egg yolks and lemon juice.
Ingredients
- 1 6 oz Keebler Ready Crust Or make your own
- 14 oz condensed milk (one can of Eagle Brand)
- 3 egg yolks
- ½ cup fresh lemon juice
Instructions
- Preheat oven to 325 degrees F.
- Stir together the egg yolks, condensed milk and lemon juice. Pour mixture into the crust and smooth the top.
- Bake pie for about 28 to 30 minutes.
- Let the pie cool completely, then chill thoroughly before serving.
- Serve with sweetened whipped cream or whipped topping.
Notes
Basic Graham Cracker Crust
1 ½ cups graham cracker crumbs, 3 tablespoons sugar, 5 tablespoons melted butter. Mix, press into pan and bake at 350 for about 7 minutes.
