Total Time
45mins
Prep 10 mins
Cook 35 mins

Try this cool creamy dessert on a hot summer day -- it's refreshing and so good!

Ingredients Nutrition

  • 3 egg yolks
  • 1 (14 ounce) can Eagle Brand Condensed Milk (NOT evaporated milk)
  • 12 cup lemon juice
  • 2 -3 drops yellow food coloring (optional)
  • 1 baked pastry shells (8 or 9-inch) or 1 graham cracker crumb crust (8 or 9-inch)
  • whipped topping or whipped cream

Directions

  1. Preheat oven to 325°F.
  2. Beat egg yolks in medium-size bowl with rotary beater or fork; gradually beat in Eagle Brand and lemon juice.
  3. Stir in food coloring if desired.
  4. Pour into pastry shell or crumb crust.
  5. Bake 30 to 35 minutes or until set.
  6. Remove from oven.
  7. Cool 1 hour.
  8. Chill at least 3 hours.
  9. Before serving, spread whipped topping or whipped cream over pie.
  10. Store leftovers covered in refrigerator.
Most Helpful

5 5

Good and easy! The traditional Eagle Brand lemon pie. Good amount of lemon flavor, just the right tartness. I used a giant lemon from my tree and added about a tablespoon of lemon zest. Omitted the food coloring, it doesn't need it. Thanks for sharing the recipe!

5 5

I got this same recipe off of www.lemonrecipes.net. Either way it was a huge hit I made it twice in two weeks. My husband who doesn't like lemon meringue pie loves this one.

5 5

Excellent flavor and very easy to make. My 3 Chefs.