Jenn’s Summer Lemon Pie

Jenn’s Summer Lemon Pie

  • Food processor
  • Medium Mixing bowl
  • Pie Pan

Lemon Filling

  • 1 cup Lemon Juice
  • 4 Large Egg Yolks
  • 1 14 oz can Sweetened Condensed Milk
  • Lemon Zest
  • Cool Whip ((or homemade whipped cream))

Cracker Crust

  • 2½ cups crackers ((i used oyster style))
  • 3 Tbsp. Sugar
  • 1 stick Butter (Melted)
  • 2 Tbsp. Lemon Zest
  1. Preheat oven to 350° F

Cracker Crust

  1. Add crackers and sugar to the food processor and pulse, add melted butter and lemon zest continue to pulse about 30-60 seconds

  2. Press the cracker mixture into the bottom and up the sides of a pie pan (9 to 10 inch ) Chill for 1 hour.

  3. Bake the crust until the edges start to turn golden about 15-20 minutes. Allow to cook on cooling rack for 30 minutes.

Lemon Filling

  1. 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.

  2. Cool to room tempature on a cooling rack, then refrigerate for 3-4 hours. Top with cool whip or whpped cream.



Dessert, Game Day, Holiday
American
Lemon Pie

3 thoughts on “Jenn’s Summer Lemon Pie

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