Creamy Lemon Pie

A couple of days ago I was going through my recipe box and found this recipe.   This pie is one that I remember my mom and my grandma making when I was younger.   My mom must have written it out for me (the card is in my own handwriting, but I probably copied it so that I could loan the recipe to a friend), because I don’t ever remember mom using a book for this recipe, I remember it being done by memory.  So  with my son’s birthday yesterday, and given his love of lemon pies I decided to make this (actually, I had one of the girls make it) 🙂

Creamy Lemon Pie

from Lori4squaremom’s Mom 🙂

  • 1 (8 or 9″) baked pastry shell or graham cracker crumb crust
  • 3 egg yolks OR 3 egg whites
  • 1 (14 oz) can sweetened condensed milk (NOT evaporated milk)
  • 1/2 cup fresh lemon juice
  • 2 c. whipped cream

Preheat oven to 325 degrees.  In a medium bowl, beat eggs with milk and lemon juice.  Pour into prepared pastry shell; bake 30 minutes.   Cool completely, chill for at least 2 hours (overnight is better).  Spread with whipped cream, garnish as desired.  Refrigerate leftovers.

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