Creamy Lemon Pie
Yield
1 piePrep
15 minCook
30 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pie shell (9 inch)
|
|
| 3 | each |
egg yolks
|
*
|
| 1 | can |
milk, sweetened condensed
|
*
|
| ½ | cup |
lemon juice
|
|
| 1 | x |
food coloring
yellow |
*
|
| 1 | x |
whipped cream
or topping |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pie shell (9 inch)
|
|
| 3 | each |
egg yolks
|
*
|
| 1 | can |
milk, sweetened condensed
|
*
|
| 118 | ml |
lemon juice
|
|
| 1 | x |
food coloring
yellow |
*
|
| 1 | x |
whipped cream
or topping |
*
|
Directions
Preheat oven to 325℉ (160℃).
In medium bowl, beat egg yolks; stir in sweetened condensed milk, lemon juice, and yellow food coloring if desired.
Pour into a prepared pastry shell, bake 30 minutes.
Cool to room temperature and chill.
Spread with whipped cream. Garnish as desired.
Refrigerate leftovers.
