Easy Lemon Pie

Easy Lemon Pie

28

"A short and easy recipe for lemon icebox pie."
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Ingredients

servings 255 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 255 kcal
  • 13%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 35.9g
  • 12%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 167 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. 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.
  3. 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.

Reviews

28
  1. 34 Ratings

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Most helpful positive review

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 sweet...

Most helpful critical review

This was really strange. It wasn't a pretty yellow color-- it looked more like a butterscotch or carmel pie. There was not enough filling for the pie crust so it was really flat. The taste was...

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 sweet...

We all loved this one. I doubled the recipe and put it into a 13x9 graham cracker crust. Awesome & Easy.

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.

Great recipe and so simple. I used a prepared graham cracker crust. I beat the 2 egg whites and incorporated them into the filling, which made the pie a little fluffier. Instead of cooking th...

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...

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.

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 - in...

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 m...

i love a recipe thats easy and this one is very easy