Lemon Pie I Recipe - Allrecipes.com
Lemon Pie I Recipe

Lemon Pie I

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"You can garnish with mint leaves and lemon peel for an extra special touch."

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Original recipe makes 1 - 9 inch pie Change Servings


  1. In a bowl, combine milk and lemon juice; mix until smooth (mixture will begin to thicken). Fold in whipped topping; spoon into crust. Chil until ready to serve.
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Reviews More Reviews

Most Helpful Positive Review
Jun 23, 2004

WOW! I made this pie for Father's Day brunch and it was a huge success. When preparing the pie, I tasted the filling prior to putting it into the pie crust and was weary that it may not have enough lemon flavor. However after it chilled overnight, it had just the right amount of tartness. My mother-in-law begged for the recipe and I'm almost ashamed to give it to her as it was embarassingly easy, but FABULOUS! Thanks for sharing, I will definitely be making this one regularly.

Most Helpful Critical Review
Oct 16, 2005

Just make the custard with 2 egg yolks and sweetened condensed milk, than add lemon juice, it might be more interesting. Frozen whipping cream can be add for the topping or fold either way is ok.

May 15, 2007

An awesome summer pie! Excellent with BBQ or potluck if you want a light, lemony dessert. I like to make my own graham cracker crust (buy the ready to use Keebler Graham cracker crumbs) since it tastes so much better - sweeter, crunchier and homemade tasting. I think the ready made crusts always taste stale and they crumble and fall apart when you cut into them. Like others, I added about 5-6 drops of yellow food coloring, added 1.5 teaspoon lemon extract and increased lemon juice to 2/3 cups (use quality bottled lemon juice). Sweet and tangy, similar to a lemon chiffon pie and will take you a whole 15 min. from start to finish. TIP- Freeze this, especially if you add more lemon juice. Trust me, it won't be 'frozen', but will taste like a silky key lime pie coming out of the freezer. The fridge isn't cold enough to firm this up. I also make this in a 9 in. springform pan which makes serving and cutting very easy.

Mar 11, 2007

This is my new favorite dessert! It's so easy, and fabulous. I thought it wasn't quite lemon enough the 1st time, so the 2nd time I made it I used 2/3 cup lemon juice, and it came out a little softer, but zingier, which I like. I also put a few drops of yellow food coloring, to make it the perfect lemon-yellow color. It's my new standby though, it's so easy and delicious!

Mar 09, 2005

we call this Lemon Icebox Pie in my family. it's a family traditional favorite for over 40 years.

Jun 05, 2003

This recipe is absolutely the best and the easiest ever!! It takes less than 5 minutes to prepare, and tastes wonderful! Big hit at my house when I have friends over.

May 14, 2004

Pretty good for a pie, and really good for a no-hassle 5-minute pie. The cool whip doesn't even really have to be thawed. I'm going to try lime juice next time instead of lemon.

Apr 09, 2007

A great addition to my Easter Dinner. This pie was so easy to put together! I upped the lemon juice to 1/2 a cup, added the zest from one grated lemon and used real whipping cream, and a small amount of yellow food coloring. For those of us that love lemon, this was a big hit. Thanks.


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  • Calories
  • 398 kcal
  • 20%
  • Carbohydrates
  • 53.9 g
  • 17%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 18.8 g
  • 29%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 240 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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