Creamy Lemon Pie
Do you have too many lemons in your life? How about making an easy, yummy Lemon Pie? This is my grandmother’s recipe and has always been a favorite of mine!
This recipe does cheat a little since the crust and whipped topping aren’t made from scratch, but why mess with a good thing? Keep this as your easy to whip up, “go to” dessert!
Lemon Pie Recipe
- 1/2 c. lemon juice (fresh or bottled)
- 2 egg yolks (pasteurized eggs or an egg substitute can be used)
- 1 can sweetened condensed milk
- 1 container Cool Whip
- graham cracker pie crust-regular size
First add lemon juice, egg yolks, and condensed milk in a bowl and whisk by hand until well combined. Pour mixture into the pie crust. Then refrigerate overnight or until firm. Top with Cool Whip and enjoy! Could this be easier??
Some people do have a concern about using raw eggs in unbaked dessert recipes and there is a lot of conflicting information available about this topic. My family has enjoyed this recipe forever without any issue, but please make the best choice for your family and use pasteurized egg or egg substitute if you have concerns.
Happy Baking, Harmony Designs Photography