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Lemon Cream Pie

Lemon Cream Pie
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YIELD: SERVES 6-8

The crust and pie combo can be made and refrigerated for up to 24 hours in advance (but don't top the pie with the whipped cream until ready to serve or less than an hour before serving).

Category: desserts

Ingredients

9 rectangular graham crackers
3 tablespoons granulated sugar
5 tablespoons butter, melted
2 (14-ounce each) cans sweetened condensed milk
3 large egg yolks
3/4 cup plus 2 tablespoons lemon juice (from about 5-6 lemons)
1 cup heavy whipping cream
1/2 teaspoon vanilla extract

Preparation

Read full details on:
www.melskitchencafe.com

Comments
Added 10 years ago by:
Racheal McAvoy Masters Racheal McAvoy Masters
     3,847 recipes
13 people cheffed this recipe
Pam ClarkeRobin BizelliTara NussbaumAmanda Davis-DuvallLoyda Rodriguez JustinianoLynne Su FarrarElizabeth GermershausenLisa AulKristin Smith Keck TaylorStephanie Brooks HawkinsSara FondRacheal McAvoy Masters
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