Ingredients:
1 graham cracker pie shell ( you can used the premade one or make your own)
1 (14 oz.) can of sweetened condensed milk (like Eagle Brand)
3/4 cup fresh squeezed lemon juice (5-6 lemons juiced, depending on the size and juiciness)
zest of 1 of the lemons
4 egg yolks
1 tsp. vanilla
pinch of salt
How to make it
Preheat oven to 350 degrees.
Whisk the sweetened condensed milk and the lemon juice together. In a separate bowl whisk the lemon zest and the egg yolks together until light yellow.
You can save the whites of the eggs for another use.
Actually they freeze well and can even be thawed and brought to room temp to make meringue for another dessert on another day.
Add the yolks to the lemon juice and milk mixture. Add in the vanilla and pinch of salt.
Pour into the graham cracker crust and bake for 15 minutes in the 350 degree oven. Remove and allow to cool completely on the counter.
Cover the pie loosely, not allowing plastic wrap to touch the top of the pie, if you happen to use plastic wrap to cover it. Refrigerate for 3-4 hours before serving.
This pie will keep for several days in the fridge (3-4) or you can even freeze it. Just be sure to thaw it before serving for the best results.
Serve with a dollop of whipped cream on top!
1 graham cracker pie shell ( you can used the premade one or make your own)
1 (14 oz.) can of sweetened condensed milk (like Eagle Brand)
3/4 cup fresh squeezed lemon juice (5-6 lemons juiced, depending on the size and juiciness)
zest of 1 of the lemons
4 egg yolks
1 tsp. vanilla
pinch of salt
How to make it
Whisk the sweetened condensed milk and the lemon juice together. In a separate bowl whisk the lemon zest and the egg yolks together until light yellow.
You can save the whites of the eggs for another use.
Actually they freeze well and can even be thawed and brought to room temp to make meringue for another dessert on another day.
Add the yolks to the lemon juice and milk mixture. Add in the vanilla and pinch of salt.
Pour into the graham cracker crust and bake for 15 minutes in the 350 degree oven. Remove and allow to cool completely on the counter.
Cover the pie loosely, not allowing plastic wrap to touch the top of the pie, if you happen to use plastic wrap to cover it. Refrigerate for 3-4 hours before serving.
This pie will keep for several days in the fridge (3-4) or you can even freeze it. Just be sure to thaw it before serving for the best results.
Serve with a dollop of whipped cream on top!
