Tasty

Lemon Pie

30 mins | 8 Servings

Ingredients

  • - 1 pie crust
  • - 2 14-ounce cans of condensed milk
  • - 3 large egg yolks
  • - ⅔ cup freshly squeezed lemon juice, about 2 lemons
  • - ⅛ tsp. kosher salt
  • - 2 cups heavy whipping cream
  • - 2 tbsp. confectioners sugar
  • - 1 tsp. McCormick vanilla extract
  • - lemon zest for garnish

Steps

  1. While pie crust is baking mix sweetened condensed milk, egg yolks, lemon juice and salt in a stand mixer. Turn mixer to medium and mix well for about 3-4 minutes.
  2. Pour into baked pie crust and bake at 350°F for 10 minutes.
  3. Remove from oven and let rest on the counter for about 10 minutes. Place pie in the refrigerator for 1-2 hours to set.
  4. Whipped Cream
  5. When you are ready to serve pie, mix whipped cream, confectioners sugar, and vanilla in a clean and cooled bowl of a stand mixer fitted with the whisk attachment. Whip until fluffy, about 3 minutes. (Can also use a hand-held mixer)
  6. Scoop onto cooled lemon pie and serve immediately. (If using lemon zest as a garnish, add before serving.)