Jenn’s Summer Lemon Pie
- Food processor
- Medium Mixing bowl
- Pie Pan
- 1 cup Lemon Juice
- 4 Large Egg Yolks
- 1 14 oz can Sweetened Condensed Milk
- Lemon Zest
- Cool Whip ((or homemade whipped cream))
- 2½ cups crackers ((i used oyster style))
- 3 Tbsp. Sugar
- 1 stick Butter (Melted)
- 2 Tbsp. Lemon Zest
Preheat oven to 350° F
Add crackers and sugar to the food processor and pulse, add melted butter and lemon zest continue to pulse about 30-60 seconds
Press the cracker mixture into the bottom and up the sides of a pie pan (9 to 10 inch ) Chill for 1 hour.
Bake the crust until the edges start to turn golden about 15-20 minutes. Allow to cook on cooling rack for 30 minutes.
In a bowl combine condensed milk, and egg yolks until completly combined. Add in the lemon juice and whisk for another 2-3 minutes. Pour mixture into the prepared pie shell and bak until the filling has almost set in the center around 20-25 minutes.
Cool to room tempature on a cooling rack, then refrigerate for 3-4 hours. Top with cool whip or whpped cream.
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