Creamy Lemon Pie
- 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)
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.