This is a wonderful pie recipe that I have been using during the summer for many years and the whole family loves it. It is a bit different from your average run of the mill lemon pie. It has a much fluffier texture and is very creamy.
1 (8 or 9 inch) baked pastry shell or graham cracker crumb crust
3 egg yolks
1 (14 oz.) can sweetened condensed milk (not evaporated milk)
1/2 C. lemon juice from concentrate ~ yellow food coloring, optional
whipped topping
Preheat oven to 325. In medium bowl, beat egg yolks with condensed milk, lemon juice and food coloring if desired. Pour into prepared pastry shell; bake 30 minutes. Cool and chill. Spread with whipped topping. Garnish with mint leaves. Refrigerate leftovers.
No comments:
Post a Comment