Sweet Magnolia, This Pie is Anything but a FIXER UPPER!

If you live near someone who has a lemon tree chances are they would be thrilled to have someone offer to come get a bag!  If you end up with more lemons than you can use, go ahead and juice them, they freeze in an ice cube tray. When frozen pop them into a freezer bag and Keep frozen.

Ned Lemon juice in a few months? No problem, just take out what you need!

Magnolia’s Lemon Pie

Ingredients

Crust:

• 1 ½ cups crushed graham crackers
• 6 tablespoons butter, melted
• ⅓ cup sugar

Pie Filling:

• 2 (14 ounce) cans sweetened condensed milk (about 2 3/4 cup)
• 3 egg yolks
• ⅔ cup lemon juice
• 1 dash salt

Whipped Cream:

• 1 cup heavy cream
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract

Directions:

• Preheat oven to 350 degrees F

For the Crust:

1. Spray a pie dish with non-stick spray. Combine crushed graham crackers, butter, and sugar. Press into prepared pie plate. Bake for 8 minutes.

For the Pie Filling:

1. Using a mixer, mix the condensed milk, egg yolks, lemon juice and salt together. Beat on medium speed for 4-5 minutes.
2. Pour into pie crust and bake for 10 minutes at 350.
3. Chill in the refrigerator for at least an hour before serving.

For the Whipped Cream:

1. Mix the cream, sugar, and vanilla.
2. Whip until fluffy, and add to cooled lemon pie.

Quick Tip: Don’t have a can of Sweetened Condensed Milk? No Problem, you can make it yourself!

• Pour 1 1/2 cups granulated sugar and 1 can of evaporated milk in a saucepan. Bring to a boil over medium heat, stirring constantly. Remove from the heat and allow to cool before using.

Photo and Recipe courtesy of  Christy at the Girl Who Ate Everything

 

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