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Creamy Lemon Refrigerator Pie

This is a nice make-ahead pie that you can put together the day before you plan to serve. Although simple, it's a rich and elegant dessert that your guests will love!

6 large eggs yolks
2  14-ounce cans sweetened condensed milk
1 cup fresh lemon juice (about 3-4 lemons depending on their size)

1  9 or 10-inch vanilla wafer (or graham cracker) pie crust *

In medium mixing bowl, beat egg yolks for about thirty seconds; stir in sweetened condensed milk and lemon juice till thoroughly incorporated.  Pour filling into crust; chill thoroughly.  Top with whipped cream, and garnish with grated lemon peel.  Refrigerate leftovers.

* Note: This fills a 9-inch pie crust quite generously; if you have more filling than you need, put it into individual ramekins or custard cups. You could also make your own graham cracker crust and use an 8-inch square baking dish for the pie, cutting it into squares to serve.


Graham Cracker Crust

1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted

Combine crumbs, sugar and melted butter; press mixture into bottom of pie plate or 8-inch square baking dish. Bake at 400 for 5-8 minutes.