Lemon cream pie made with Eagle Brand sweetened condensed milk involves utilizing a pre-made graham cracker crust and filling it with a mixture of lemon juice, eggs and cream. The lemon pie serves 8 to 10 people and can also be prepared using a homemade 9-ounce crust, instead of the called-for 6-ounce option.
Lemon Cream Pie
The Eagle Brand Lemon Cream Pie contains 350 calories per slice and 15 grams of fat. It can be garnished with grated lemon peel if desired. If made using a larger, 9-ounce crust, 5 egg yolks and 2 cans of condensed milk should be used. One cup of lemon juice replaces 1/2 cup, but all other baking instructions should be followed.
Prep Time: 15 min.
Cook Time: 35 min.
Ready In: 4 hrs, 50 min.
- 3 large egg yolks
- 1 14-oz. can of Eagle Brand sweetened condensed milk
- 1/2 cup lemon juice
- 1 6 oz. premade graham cracker crust
- Frozen whipped topping or whipped cream
- Grated lemon peel
- Preheat the oven
- Make the filling Beat the eggs in a bowl using a mixer, and add the condensed milk and lemon juice. Stop beating once it's well combined, and pour the mixture into the crust.
- Bake pie
- Chill the pie
Preheat the oven to 325 F.
Allow to bake for 30 to 35 minutes, then remove it from the oven and let it cool for about an hour.
Chill the pie in the refrigerator for at least 3 hours. Top the pie with whipped topping or whipped cream, and garnish it with lemon peel if desired.