Creamy lemon pie
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | (8- or 9-inch) baked pastry | |
| Shell or graham cracker | ||
| Crust | ||
| 3 | Egg yolks* | |
| 1 | (14 oz) can sweetened | |
| Condensed milk | ||
| ½ | cup | ReaLemon Lemon Juice from |
| Concentrate | ||
| Yellow food coloring | ||
| Whipped topping or whipped | ||
| Cream | ||
Directions
Contributed to the echo by: Tiffany Hall-Graham Creamy lemon Pie Preheat oven to 350. In medium bowl, beat egg yolks; stir in sweetened condensed milk, ReaLemon and food coloring. (A few drops only and it's optional). Pour into prepared crust; bake 8 minutes.
Cool. Chill thoroughly. Top with whipped topping. Garnish as desired.
*Use only Grade A clean, uncracked eggs.
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