Lemon Icebox Pie

This is another favorite – Sue from the office loves this…  I can’t for the life of me remember where I got the recipe.  Fresh lemons give this pie a lovely tartness that balances nicely with the sweet whipped cream on top.  It’s super easy to make.

Ingredients:

3 egg yolks
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1/2 cup lemon juice
1 (8- or 9-inch) baked pie crust or graham cracker crumb crust
Whipped topping or whipped cream
Lemon zest (optional)

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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