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Creamy Lemon Pie Recipe

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This recipe for Creamy Lemon Pie, by , is from Beauchman/Watterson Family Recipes 2009, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Alice Beauchman

Category:
Category:

Ingredients:  
Ingredients:  
3 egg yolks
1 can sweetened condensed milk
Yellow food coloring - about 6 drops
1/2 C bottled lemon juice

Directions:
Directions:
Beat milk, eggs, lemon juice and food coloring. Pour into a baked pie shell (preferably a real one and not a gross store bought one) and bake for 30 min. on 325 degrees. Put in frig when cool, and eat cold (much better when cold).

Decorate with a little whipped cream or it is really pretty with a little raspberry or strawberry sauce zig zagged across it or with a little 'puddle' of it on the plate to dip the pie in.

This just does a little pie, and it is supposed to be fairly flat - like only 1/2 to 3/4" high. It is not a thick, high pie.

 

 

 

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