One of my earliest food memories is of Mom’s lemon pie. I liked the pie OK, but what I really liked was the condensed milk that was the primary ingredient. Whenever she made it, Mom left a little of the milk in the bottom of the can for me to have as a special treat. To this day, I do the same and never tire of the sweetness that is unique to condensed milk.
With only three ingredients, lemon pie is one of the easiest desserts to make.
Though it can be in a pastry crust, my preference is one made with graham crackers.
Mother always put two eggs, separated, in her pie and used the whites for meringue. I simplify by topping it with a generous amount of whipped cream to complement the pie’s lemony goodness.
1 can of condensed milk
2 eggs yolks
1/3 cup lemon juice
Mix the 3 ingredients together and place in a graham cracker crust. Bake at 350 for 12-15 minutes. When the pie has cooled top with lightly sweetened whipped cream and refrigerate until serving time.
While graham cracker crusts can be purchased, the best is the real thing made with 2 cups of finely crushed crackers mixed with 1/4 cup of melted butter and 1/4 cup of sugar.
By the way, this same recipe can be used for key lime pie with the only change being substituting key lime juice for the lemon juice. For a little surprise, put a layer of thinly sliced bananas on the crust.
No matter your choice, lemon or key lime, this is a quick and easy dessert that never fails to please. And don’t forget to save yourself a little condensed milk in the bottom of the can!