Recipe by EAGLE BRAND®
"Light, lemony and luscious are just a few of the ways to describe this incredibly easy dessert. Top with whipped topping or whipped cream for a fabulous dessert that no one will be able to resist."
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1 (14 ounce) can
EAGLE BRAND® Sweetened Condensed Milk
(8- or 9-inch) baked pie crust or graham cracker crumb crust
Whipped topping or whipped cream
This was Lemon Ice-Box Pie when I was growing up. I make it exactly like the recipe, but I make a meringue for the topping. The zest helps make it not too sweet, and it is better after refrigeration for a couple of hours before serving. I make a homemade graham cracker crust, using the crackers and melted butter-no sugar added to crust. It is super good!
Yum yum! So creamy and delicious and so easy! I used the 3 egg whites to make meringue for the topping instead of whipped topping. Whipped em up with 1/4 t. cornstarch, and added 3/4 c. Confectionate sugar. Let it get toasty & brwon under the broiler for a couple of minutes - watch it close! I agree that it is better after it sits in the fridge for a couple of hours!
This taste like the lemon pies you buy in the store. SOOO Easy. Is a big hit.
This is one of my favorite pies. Learned how to make this in home ec (50 years ago) in high school, only we used vanilla wafers for the crust. Still use when I need a quick and delicious dessert.
After months of heavier and/or spicy fall and winter desserts I loved this refreshing lemon version of Key Lime Pie. As I do with my Key Lime Pie, I also added 1-1/2 tsp. of grated zest and baked it for just 15 minutes at 350 degrees.
Made with fat free sweetened condensed milk. Excellent.
I use this recipe but use the sour ornamental oranges for juice and zest. I also use a mix of sour cream and sugar, spread over the filling, then add zest, and "set" in a hot oven for about 10 minutes.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Lemon Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 151
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