Tuesday, August 25, 2009

Lemon Pie

This is not your typical lemon meringue pie! I, for one, am not a fan of meringue but I do love the lemon part. I adapted this recipe from a quick key lime pie from The Pioneer Woman (great site by the way). It's super easy and delicious!

Lemon Pie

Preheat oven to 350 degrees.

1 tsp lemon extract
1/2 cup lemon juice
2 egg yolks
1 - 14-ounce can sweetened condensed milk

Mix lemon extract, lemon juice, and egg yolks in a mixing bowl. Add in condensed milk and mix on high until smooth and thick. Pour mixture into crust and bake for 15 minutes.

Remove from oven, allow to cool, then refrigerate for at least 1 hour—more if possible.

Spread whipped cream over top and serve!

This is the pie before the whipped cream.

This is the pie after the whipped cream. It would have been prettier had I garnished it with a slice of lemon or something. Next time.

It's delicious! There's only 2 pieces left (we shared some with my parents.)

Thanks for looking!

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