Easy Lemon Cream Pie

A homemade pie that is simple to bake whether you are at home or in your RV.

This recipe can be put together in a snap using a few pantry items and some fresh eggs!


1                   ready made – pecan graham cracker crust (alternate could be plain or walnut ready made crust)

1 cup           fresh squeezed lemon juice

2 cans         14 oz. each, sweetened condensed milk

5 large        egg yolks


  1. Preheat convection or regular oven to 350 degrees F.
  2. Rinse lemons, pat dry, cut in half.  Juice the lemons, discard any seeds that fall into the bowl.
  3. Add contents of both cans of sweetened condensed milk to the bowl.
  4. Add egg yolks to the bowl.
  5. Whisk the mixture together until ingredients are well combined and the filling is smooth.
  6.  Pour filling into a readymade pie shell.
  7.  Bake pie on the rack in the convection or regular oven for  20 – 22 minutes.                                                                   * Note: Pie is ready to remove from oven when the filling is set but the center jiggles a little.
  8. Let the pie cool to room temperature on a cooling rack, or stovetop burner (that is off and cool to touch).
  9. Refrigerate for 2 – 3 hours.  Slice and serve with a dollop of ready made whipped cream.
  10.  Lightly cover pie with the lid provided with the readymade crust.
  11.  Refrigerate any leftovers to enjoy within 3 days.

My cookbook Small Kitchen Big Flavors! is available at a great Introductory Price on Ebay and my blog site at : http:/smallkitchenbigflavorsblog.wordpress.com

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