Lemon Cream Pie
8 to 10
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3 large egg yolks
1 (14 oz.) can
Eagle Brand® Sweetened Condensed Milk
1/2 cup lemon juice
1 (6 oz.) prepared graham cracker crust
Frozen whipped topping, thawed or whipped cream
Grated lemon peel
HEAT oven to 325°F. Beat egg yolks in medium bowl with mixer. Add sweetened condensed milk and lemon juice until well mixed. Pour into crust.
BAKE 30 to 35 minutes or until set. Remove from oven. Cool 1 hour. Chill at least 3 hours.
SPREAD whipped topping or whipped cream over pie before serving. Garnish with lemon peel, if desired.
For 9 oz. Extra Large Crust or Homemade 9-inch Crust
PREPARE according to recipe directions using 5 egg yolks, 2 (14 oz.) cans Eagle Brand® Sweetened Condensed Milk and 1 cup lemon juice. Bake according to recipe directions.