Creamy Lemon Pie Recipe




Creamy Lemon Pie Ingredients

1 pastry shell or graham cracker crum, b crust
3 egg yolks
1 can sweetened condensed milk, not evapo, rated milk (14oz
1/2 cup lemon juice yellow food coloring(, opt
1 whipped cream or topping

A Recipe for
Creamy Lemon Pie

 

Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.




Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.




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Erma Bombeck


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A dessert without cheese is like a beautiful woman with only one eye.

Anthelme Brillat-Savarin



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Robert Byrne


This is a recipe for Creamy Lemon Pie from the recipe cookbook of Recipes-to-go (Baking)


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The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit.

St Frances de Sales



Creamy Lemon Pie

Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table.

The Anarchist Cookbook






Creamy Lemon Pie Directions

Preheat oven to 325øF. In medium bowl, beat egg yolks; stir in
sweetened condensed milk, lemon juice, and yellow food coloring if
desired. Pour into a prepared pastry shell; bake 30 minutes. Cool to
room temperature and chill. Spread with whipped cream. Garnish as
desired. Refrigerate leftovers.

Serves: 1

 

 

 

 

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