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.
- 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.