Easy lemon pie. It’s a recipe we have been making for years! It is always on our holiday rotation. Whenever we want a lemon pie without all of the hassle, this is it! It’s so simple and tastes so good.
What you will need:
- 1 graham cracker crumb crust
- 2 – 14 ounce cans of sweetened condensed milk
- 3/4 cup of lemon juice
Preparation: Less than 10 minutes
In a medium size mixing bowl, pour in your sweetened condensed milk. Add the lemon juice. Using a wire whisk, mix it together really well. Keep mixing a bit beyond when you think you should stop. You want to make sure it is combined really well so it will set up. It should be a pudding consistency when done. Then just pour it into shell. Scrape the sides to get all of the goodness out. That’s it!
Set Up: 3-4 hours (it should be pretty firm so you can cut it without it collapsing)
Put the lid on your pie. Slide it into the refrigerator and wait. This is the hard part! I promise it’s worth it.
When it’s all set up, you can cut a slice and dig in. Based on your preference of tartness, you can add more or less of the lemon juice to taste. I always worry that I put in too much, but it’s never been too tart. More is better. The times we have gone more conservative we wished we had added more.
Serve cold! You will also want to keep it cold. As it warms up it will begin to melt a bit.