Creamy Lemon Pie

Creamy Lemon Pie

You will taste a burst of lemon flavor in every bite of this rich and smooth pie. Makes one (8- or 9-inch) pie





3 egg yolks

1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated 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)



Preheat oven to 325°.

Beat egg yolks in medium bowl with rotary beater or fork; gradually beat in sweetened condensed milk and lemon juice. Pour into crust.

Bake 30 to 35 minutes or until set. Remove from oven. Cool 1 hour. Chill at least 3 hours.

Before serving, spread whipped topping or whipped cream over pie. Garnish with lemon zest (optional). Store leftovers covered in refrigerator.