Easy Lemon Pie

• Crust time: 15 minutes
• Pie baking time: 15 minutes
• Cooling time: 1 hour
• Refrigeration time: 6 to 8 hours

Ingredients

Baked graham cracker pie crust:

• One 9-inch baked graham cracker pie crust

Sweetened Condensed Milk and Egg Yolks:

• 1 can of sweetened condensed milk (14-ounces)
• 4 large egg yolks

Lemon Juice and Lemon Zest:

• ½ cup strained fresh lemon juice
• 4 teaspoons grated lemon zest

Topping:

• 1 recipe Whipped cream

Ingredients

 (serves 4)

Section

Instructions

1. This pie must be refrigerated for at least 6 to 8 hours in order to set up properly before serving. Make sure you allow enough time for this important step.
2. Preheat oven to 350°.
3. Prepare graham cracker pie crust.
4. Bake the crust for 10 minutes, or until lightly browned and firm to the touch.
5. Set baked pie crust aside.
6. Preheat oven to 325°.
7. Prepare the Filling:
8. Grate lemon zest; set aside.
9. Pour egg yolks into a medium bowl.
10. Add the sweetened condensed milk, lemon juice and lemon zest to the egg yolks.
11. Whisk all of the ingredients well. NOTE: The mixture will thicken as the milk reacts to the lemon juice.
12. Pour the lemon filling into the baked pie shell.
13. Bake until until the center looks set but still quivery when pan is nudged; about 15 to 17 minutes.
14. Remove from oven and allow to cool completely on a rack.
15. Cover and refrigerate for 6 hours to 8 hours.
16. Serve with whipped cream.

Comments

Makes 8 servings.

Cover and refrigerate unused portions.

Categorized in

• Pies

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