"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Creamy Lemon Pie Recipe

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This recipe for Creamy Lemon Pie, by , is from The Elm Valley Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jimmy Hall
Added: Wednesday, April 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 lemons
1 egg
1 (14 oz) can sweetened condensed milk (Eagle Brand)
1 (4 1/2 oz.) carton frozen whipped dessert topping, thawed (cool Whip)
1 (9 inch) graham cracker crust

Directions:
Directions:
Grate peel from lemon; save 1 teaspoonful. Cut lemons in halves and squeeze. Save 1/2 cup lemon juice. Break egg into bowl. Beat with fork till well mixed. Pour condensed milk in. Add lemon peel and juice; stir with rubber scraper till mixture begins to thicken. Fold in dessert topping. Pour filling to graham cracker crust. Put in refrigerator for several hours until firm. top pie with curled slice of lemon. an easy one for children to make.

 

 

 

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