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Creamy Lemon Pie

Creamy Lemon Pie

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EAGLE BRAND(R)

Light, lemony and luscious are just a few of the ways to describe this incredibly easy dessert. Top with whipped topping or whipped cream for a fabulous dessert that no one will be able to resist.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 395 kcal
  • 20%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 29.7g
  • 10%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 192 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 325 degrees F. Beat egg yolks in medium bowl with rotary beater or fork; gradually beat in sweetened condensed milk and lemon juice. Pour into crust.
  2. Bake 30 to 35 minutes or until set. Remove from oven. Cool 1 hour. Chill at least 3 hours.
  3. Before serving, spread whipped topping or whipped cream over pie. Garnish with lemon zest (optional). Store leftovers covered in refrigerator.
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Reviews

Carla
171
8/24/2006

This was Lemon Ice-Box Pie when I was growing up. I make it exactly like the recipe, but I make a meringue for the topping. The zest helps make it not too sweet, and it is better after refrigeration for a couple of hours before serving. I make a homemade graham cracker crust, using the crackers and melted butter-no sugar added to crust. It is super good!

CookinNurse
107
4/3/2009

Yum yum! So creamy and delicious and so easy! I used the 3 egg whites to make meringue for the topping instead of whipped topping. Whipped em up with 1/4 t. cornstarch, and added 3/4 c. Confectionate sugar. Let it get toasty & brwon under the broiler for a couple of minutes - watch it close! I agree that it is better after it sits in the fridge for a couple of hours!

VALYOUNG40
45
9/4/2006

This taste like the lemon pies you buy in the store. SOOO Easy. Is a big hit.