Creamy Lemon Pie


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Light, lemony and luscious are just a few of the ways to describe this incredibly easy dessert. Top with whipped topping or whipped cream for a fabulous dessert that no one will be able to resist.

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Bradenton, FL


  • 3 egg yolks
  • 1 14-oz. can sweetened condensed milk
  • 1/2 C. lemon juice
  • 1 8 or 9-inch baked pie crust or graham cracker crumb crust
  • Whipped topping or whipped cream
  • Lemon zest (optional)

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Preheat oven to 325 degrees. Beat egg yolks in medium bowl with rotary beater or fork; gradually beat in sweetened condensed milk and lemon juice. Pour into crust. Bake 30-35minutes 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). Cover leftovers and store in refrigerator.

Reviews (2)

  • I would recomend that the lemon juice be folded into the mixture to prevent the filling from breaking. The acid needs a chance to congeal the fats for a better texture.
    Chef Jim

    Flag as inappropriate hotpepperIV  |  June 26, 2009

  • I learned to make this pie in home ec in high school 50 years ago. It has been one of my favorites since then. Always easy to make when you need a quick dessert.

    Flag as inappropriate Durhamgranny  |  April 13, 2009

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