Tangy Lemon Pie with Lemony Crust

Lemon Pie plates_Snapseed1

The original recipe is a quick one:

Tangy Lemon Pie

  • 12 oz sweetened condensed milk
  • 4 egg yolks
  • 6 tbsp lemon juice
  • 9 inch graham cracker pie crust (or Lemony Crust, recipe below)
  • 4 oz whipped topping

Combine milk, yolks with mixer or blender until well mixed. Add 6 tbsp lemon juice, mix well. Pour into pie shell. Bake at 250° for 20 minutes. When pie is cool, top with whipped cream and refrigerate. Decorate with lemon slices if you like and serve.

If you have time, I made a perfect crust to go with it that really enhanced the lemon flavor and was a big favorite with everyone.

Lemony Crust

  • 2 cups of crushed lemon sandwich cookies ( I actually used a mix of lemon sandwich cookies and frosted lemon cookies)
  • 1/4 cup butter, melted
  • 9-inch pie plate

It took about 1/2 package of the sandwich cookies and a handful of the lemon frosted cookies to make 2 cups of crumbs.  Combine with butter, mix well and press into and up the sides of a 9-inch pie plate. Bake in a 300 degree oven for 10 minutes and let cool thoroughly before adding pie filling.  Bake as directed above.

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About TaMara

What's to say? I love to cook and I think families benefit from sitting down together for dinner every night.

Posted on January 22, 2013, in Desserts, Recipes, TaMara, What's 4 Dinner Solutions and tagged , , , , . Bookmark the permalink. 2 Comments.

  1. This is a really fine recipe. I love lemons in all forms and its great to blog about the virtues of lemons and lemon juice.

  1. Pingback: Thursday Recipe Exchange: When Life Gives You Lemons « What's 4 Dinner Solutions

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