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Creamy Lemon Pie (VRP 090)

Creamy Lemon Pie (VRP 090)

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Creamy Lemon Pie Recipe

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Creamy Lemon Pie


  • 3 egg yolks*
  • 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (Not evaporated milk)
  • ½ cup ReaLemon Lemon Juice from Concentrate
  • Few drops yellow food coloring, optional
  • 1 (6-ounce) packaged graham cracker crumb pie crust
  • Whipped topping or whipped cream


  1. Preheat oven to 350°.
  2. In medium mixing bowl, beat egg yolks; stir in sweetened condensed milk, ReaLemon and food coloring if desired.
  3. Pour into crust; bake 8 minutes.
  4. Cool.
  5. Chill thoroughly.
  6. Top with whipped topping.
  7. Garnish as desired.
  8. Refrigerate leftovers.


*Use only Grade A clean, uncracked eggs.

Creamy Lemon Pie

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