I was looking for a way to use up a bag of
lemons and found the perfect solution...This pie is light and perfect
for summer!
1 baked 9-inch pie shell
2 cans sweetened condensed milk
3/4
cup freshly squeezed lemon juice (about 4 lemons)
2 egg yolks, beaten
Blend together sweetened condensed milk, lemon juice, and egg yolks in medium saucepan. Heat on low, stirring constantly. Pour into baked pie shell. Refrigerate until set. Top with whipped cream, although this pie can stand on its own!
Thursday, June 21, 2012
Easy Lemon Cream Pie
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