Lemon Icebox Pie
Sunday, December 8th, 2013
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.