Creamy Lemon Pie64 Reviews
- Prep: 15 min
- Cook: 30 min
- Ready In: 45 min
“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.” - by EAGLE BRAND®
Original recipe yields 1 (8- or 9-inch) pie
- 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.
- Bake 30 to 35 minutes or until set. Remove from oven. Cool 1 hour. Chill at least 3 hours.
- Before serving, spread whipped topping or whipped cream over pie. Garnish with lemon zest (optional). Store leftovers covered in refrigerator.
Amount Per Serving (8 total)
- 395 cal
- 16.7 g
- 29.7 g
Based on a 2,000 calorie diet
Reviews (64)Rate This Recipe
"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 f..." See moreor 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!"
"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 ..." See moresugar. 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!"
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