Creamy Lemon Pie Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| 1 (8- or 9-inch) graham cracker crumb crust | ||
| Egg yolks | 3 | |
| Evaporated milk | 1 Can (10oz) | |
| 1/2 cup Lemon Juice from Concentrate | ||
| Whipped topping or whipped cream | ||
Directions
In medium bowl, beat egg yolks; stir in sweetened condensed milk, Real Lemon and food coloring if desired.
Pour into prepared crust.
Chill 3 hours or until set.
Top with whipped topping.
Garnish as desired.
Refrigerate leftovers.
Creamy Lemon Meringue Pie: Omit whipped topping.
In small mixer bowl, beat 3 egg whites with 1/4 teaspoon cream of tartar until soft peaks form; gradually add 1/3 cup sugar, beating until stiff but not dry.
Spread on top of pie, sealing carefully to edge of crust.
Bake in preheated 350° oven 12 to 15 minutes or until golden brown.
Cool.
Chill thoroughly.
Pour into prepared crust.
Chill 3 hours or until set.
Top with whipped topping.
Garnish as desired.
Refrigerate leftovers.
Creamy Lemon Meringue Pie: Omit whipped topping.
In small mixer bowl, beat 3 egg whites with 1/4 teaspoon cream of tartar until soft peaks form; gradually add 1/3 cup sugar, beating until stiff but not dry.
Spread on top of pie, sealing carefully to edge of crust.
Bake in preheated 350° oven 12 to 15 minutes or until golden brown.
Cool.
Chill thoroughly.
Chef
