Recipe by Mary Ann Benzon
"This pie is a real winner."
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1 (9 inch)
pie crust, baked
egg yolks, beaten
So good I served it to my mother-in-law!
This pie is a little plain. Any jam or berry
sauce spooned on top will add visual interest and flavor appeal.
This is a great pie and very easy to make.
I omitted 1/4 cup milk and added 1/4 cup extra lemon juice, since I prefer a tart pie.
Turned out perfect in every way ...
Excellent pie! I reduced sugar to 3/4 cup and added an extra tablespoon of lemon juice. A walnut crumb crust made this pie exceptional. Thanks, Mary Ann.
Very good pie! I didn't change a thing and was very pleased with the results, as were my family! The lemon custard came out perfectly, and in fact would be great on its own or in a parfait with some berries and fruit rather than just in the pie! I will definitely be making this again!
This is so very tasty! I followed some of the other suggestions and reduced the milk to 3/4 cup and increased the lemon juice to 1/2 cup. I also knew my family would not care for the lemon zest in the pie filling, so I added it to the crust instead. (I made a graham cracker crust). It was quite lemony, but got even more so after being refrigerated overnight. It definitely satisfied my craving for a lemon meringue-type pie without all the extra work.
This is quite a good pie. It is better the next day when the lemon flavor is more intense.
This recipe was excellent. Very easy to make. I decreased milk and increased lemon juice by 1/4 cup each as per another suggestion and am glad I did, I don't think it would have been very lemony if I hadn't. I also made in a graham crust. It is chilling in my refridgerator right now and I can't wait for dessert!!! Definitely a keeper.
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Lush Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 173
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