Recipe 1073 - Lemon Cream Pie

(by Shirley McNevich)

1 Keebler ready-made graham cracker crust
3 egg yolks
1 - 14oz. can Eagle brand condensed milk (NOT evaporated)
1/2 cup lemon juice
1 - 8oz. tub Cool Whip

In a mixer add egg yolks--beat. Add lemon juice--beat. Add condensed milk--
beat. Pour batter into the ready-made crust. Bake at 325 degrees for 30
minutes. Cool completely. Refrigerate. Serve with Cool Whip OR spread
Cool Whip on top of pie before refrigerating.

Continue to:

• prev: 1072 - Sweet Potato Cake
• Index
• next: 1074 - Crockpot Meatball Sandwiches

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About the author

This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.

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