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Lemon Cream Pie

Lemon Cream Pie
  • Yield: 8 to 10 servings
  • Nutrition: See Below
  • Prep Time: 15 Minute
  • Cook Time: 35 Minute
  • Calories Per Serving: 350

Recipe Tools


  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • Frozen whipped topping, thawed or whipped cream
  • grated lemon peel
  • 3 large egg yolks
  • 1/2 cup lemon juice
  • 1 (6 oz.) prepared graham cracker crust


  • 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.

Nutritional Information Per Serving

Serving Size 1 slice, 1/8 of pie, Calories Per Serving 350, Total Fat 15g, Calories From Fat 140g, Saturated Fat 8g, Trans Fat 2g, Cholesterol 47mg, Sodium 140mg, Carbohydrates 47g, Dietary Fiber 0g, Sugar 39g, Protein 6g;Percent Daily Value*: Vitamin A 4%, Calcium 15%, Vitamin C 10%, Iron 4%.