Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Creamy Lemon Pie
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- #14258
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
ingredients
3 egg yolks
1 can (14 ounce size) sweetened condensed milk (NOT evaporated milk)
1/2 cup fresh-squeezed lemon juice
2 lemons, grated rind only
1 (8- or 9- inch) baked pastry shell or graham cracker crumb crust
directions
Preheat oven to 325 degrees F.
Beat egg yolks in medium-size bowl with rotary beater or fork; gradually beat in condensed milk, lemon juice, and lemon rind.
Pour into pastry shell or crumb crust. Bake 30 to 35 minutes or until set.
Remove from oven. Cool 1 hour. Chill at least 3 hours. Before serving, spread whipped cream over pie.
added by
jmstwn1607
nutrition data
288 calories, 12 grams fat, 40 grams carbohydrates, 7 grams protein per serving.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments
May 31, 2009
I changed the lemons to lime and added 1/4 package of lime jello. Nice pie...real easy.
November 29, 2006
This is the perfect lemon pie. My whole family loved it. The pie was completely gone in 10 minutes! The flavor is just right & this is so easy to make. The fresh lemons really make this pie. Hard to believe that it is a baked pie. My husband has already asked me to make another!