1073 - Lemon Cream Pie #
Description
This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.
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1073 - Lemon Cream Pie #
(by Shirley McNevich)
1 Keebler ready-made graham cracker crust
3 egg yolks
1 - 14oz. can Eagle brand condensed milk (NOT evaporated)
1/2 cup lemon juice
1 - 8oz. tub Cool Whip
In a mixer add egg yolks--beat. Add lemon juice--beat. Add condensed milk--
beat. Pour batter into the ready-made crust. Bake at 325 degrees for 30
minutes. Cool completely. Refrigerate. Serve with Cool Whip OR spread
Cool Whip on top of pie before refrigerating.
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