Creamy lemon pie #1
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Egg yolks | |
| 1 | can | (14-oz) Eagle Brand sweetened condensed milk; (not evaporated milk) |
| ½ | cup | Lemon juice |
| 3 | drops | Yellow food coloring; more or less (optional) |
| 1 | (6-oz) cracker pie crust | |
| Whipped topping or whipped cream | ||
Directions
Preheat oven to 350 degrees. In medium mixing bowl, beat egg yolks; stir in sweetened condensed milk, lemon juice and food coloring, if desired. Pour into crust. Bake 8 minutes. Cool. Chill thoroughly. Top with whipped topping. Garnish as desired. Refrigerate leftovers.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .