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Easy Lemon Pie
SUBMITTED BY:
Nancy
"A short and easy recipe for lemon icebox pie."
RECIPE RATING:
Read Reviews
(14)
Review/Rate This Recipe
Original recipe yield 1 pie
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (9 inch) pie shell
2 egg yolks, beaten
1 (14 ounce) can sweetened condensed milk
1/2 cup lemon juice
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DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Prick pie shell with a fork and bake in preheated oven for 8 minutes, or until crust is lightly browned. Remove from oven and cool.
In a medium mixing bowl blend egg yolks and condensed milk. Stir in lemon juice. Heat this mixture in a double boiler, stirring constantly with a wooden spoon, until it thickens. Pour into piecrust and refrigerate at least 1 hour before serving.
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REVIEWS
Reviewed on Apr. 21, 2004 by
Q2GGIRL
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Q2GGIRL
Apr. 21, 2004
Me and my husband loved this recipe and ate the entire thing in one setting. I prepared it differently. I set the oven on 375 degrees. Mixed two egg yolks with the 14ounce can of Eagle sweetened condensed milk and 1/2 cup of lemon juice from freshly sqeezed lemons. I recommend tasting the mixture so it doesn't become too tart. Pour in a deep dish 9" graham cracker crust. Mix the two egg whites with 1/4 cup of sugar until they are fluffy. And smooth on the top of the mixture. Bake until the egg whites slightly brown. Place in the refrigerator overnight to give the filling time to set. Enjoy!
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9 users found this review helpful
Me and my husband loved this recipe and ate the entire thing in one setting. I prepared it...
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Reviewed on Nov. 26, 2005 by
CRBOWLES
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CRBOWLES
Nov. 26, 2005
I love this recipe. It's just like the one my grandmother made when I was growing up. I also like pouring it into mini graham cracker crusts so we each have individual servings.
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5 users found this review helpful
I love this recipe. It's just like the one my grandmother made when I was growing up. I also...
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Reviewed on Jan. 11, 2007 by
Shimone
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Shimone
Jan. 11, 2007
When I made this recipe I followed it exactly like it was written. My family ate it all on thanksgiving- in ten minutes I had to make three of these just to get everyone happy.
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4 users found this review helpful
When I made this recipe I followed it exactly like it was written. My family ate it all on...
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Reviewed on Sep. 4, 2005 by
MOUCHEMAYOU
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MOUCHEMAYOU
Sep. 4, 2005
We all loved this one. I doubled the recipe and put it into a 13x9 graham cracker crust. Awesome & Easy.
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4 users found this review helpful
We all loved this one. I doubled the recipe and put it into a 13x9 graham cracker crust....
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Reviewed on Jun. 2, 2006 by
LADYLUCK032964
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LADYLUCK032964
Jun. 2, 2006
i love a recipe thats easy and this one is very easy
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3 users found this review helpful
i love a recipe thats easy and this one is very easy
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Reviewed on Aug. 12, 2005 by KateB
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KateB
Aug. 12, 2005
I tinkered a little. No sweetened condensed milk so I used plain condensed with about 1/3 cup of sugar added. I don't know if that was why the mixture didn't thicken in the double boiler after about 20 hot minutes (It is August!) so I added about two tbls. of corn starch mixed with a little water to make it smooth, added it to the double boiler mix and Voila! Nicely thickened. Poured it hot into the baked, but lightly baked, pie shell, topped with meringue made from the eggs, plus a teaspoon of vanilla and 1/3 cup sugar added slowly while whipping the egg whites. Baked 15 minutes at 375. Looks great. Tastes great. Oh, yes, I added the zest from my squeezed lemons cause I like that extra zing.
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3 users found this review helpful
I tinkered a little. No sweetened condensed milk so I used plain condensed with about 1/3 cup...
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Reviewed on Apr. 11, 2008 by FParden
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FParden
Apr. 11, 2008
Gee, Nancy, thanks a lot! I tried this recipe and now my husband is hooked on your pie. It's wonderful just as it is, I wouldn't change a thing. Well okay, I did use a graham cracker crust and made meringue with the egg whites, but I didn't tinker with the main ingredients at all. Excellent flavor!
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2 users found this review helpful
Gee, Nancy, thanks a lot! I tried this recipe and now my husband is hooked on your pie. It's...
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Reviewed on Feb. 29, 2008 by
Bernadette
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Bernadette
Feb. 29, 2008
This is not only incredibly easy, but you would NEVER guess it was only 3 ingredients. Gone are the days of cornstarch, lemon zest and a stick of butter. I love this recipe! 1 pc of advice - increase the lemon juice a little if you want a less sweet taste. I use the filling for lemon tarts now, the pastry to filling ratio just seems to work better :)
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2 users found this review helpful
This is not only incredibly easy, but you would NEVER guess it was only 3 ingredients. Gone...
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Reviewed on Feb. 1, 2006 by Melissa4kids
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Melissa4kids
Feb. 1, 2006
Love this recipe. It was so easy to prepare, and was stuff I already have in my pantry. Spreading whipped topping on top, easy way to finish this off. Plus, makes the pie look elegant.
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2 users found this review helpful
Love this recipe. It was so easy to prepare, and was stuff I already have in my pantry. ...
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Reviewed on May 12, 2003 by DANETTE8
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DANETTE8
May 12, 2003
loved it! quick and easy yet tasty.
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2 users found this review helpful
loved it! quick and easy yet tasty.
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