Easy Lemon Pie

Easy Lemon Pie

28

"A short and easy recipe for lemon icebox pie."

Ingredients

{{adjustedServings}} servings 255 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 255 kcal
  • 13%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 35.9g
  • 12%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 167 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Prick pie shell with a fork and bake in preheated oven for 8 minutes, or until crust is lightly browned. Remove from oven and cool.
  3. In a medium mixing bowl blend egg yolks and condensed milk. Stir in lemon juice. Heat this mixture in a double boiler, stirring constantly with a wooden spoon, until it thickens. Pour into piecrust and refrigerate at least 1 hour before serving.
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Reviews

28
  1. 34 Ratings

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Me and my husband loved this recipe and ate the entire thing in one setting. I prepared it differently. I set the oven on 375 degrees. Mixed two egg yolks with the 14ounce can of Eagle sweet...

We all loved this one. I doubled the recipe and put it into a 13x9 graham cracker crust. Awesome & Easy.

I love this recipe. It's just like the one my grandmother made when I was growing up. I also like pouring it into mini graham cracker crusts so we each have individual servings.