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!
2 14-ounce cans sweetened condensed
1 cup fresh lemon juice (about 3-4 lemons depending on their
9 or 10-inch vanilla wafer
(or graham cracker) pie crust *
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.
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.