How To make Magic Lemon Pie
1 1/3 c Eagle Brand Sweetened
-Condensed Milk 1/4 c Lemon juice
Grated rind of one lemon or 1/4 ts Lemon extract
2 Eggs
2 tb Granulated sugar
Baked pie shell (8 in.) Blend together Eagle Brand Sweetened Condensed Milk, lemon juice, grated lemon rind or lemon extract and egg yolks. Pour into baked pie shell. Cover with meringue made by beating egg whites until stiff and adding sugar. Bake until brown in a moderate oven (350F). Chill before serving. Posted by Stephen Ceideberg; October 2 1992. -----
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Magic Lemon Meringue Pie | Food Network
Trisha's lemon meringue pie recipe is so simple, it really is like magic.
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Condensed milk lemon pie recipe | taste.com.au
With a buttery biscuit base, creamy sweetened condensed milk filling and topping of whipped cream, this zesty light-as-air pie is every baker's dream.
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Creamy Lemon Pie | Sally's Baking Recipes
Unbelievably creamy lemon pie with a toasty almond graham cracker crust. Made with 7 simple ingredients, you’ll appreciate the ease and simplicity of this refreshing dessert.
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Magic Lemon Cobbler
This Magic Lemon Cobbler tastes magical as well as cooks like magic! So delicious and easy! Great for kids and grandkids to help you in the kitchen for quality bonding time!
I also want to thank my viewers and subs, I reached my 300 subs a few days ago, and I couldn’t have done it without you! I hope you all continue to support me and stick around for more delicious recipes!
Ingredients:
1 stick butter
1 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
1 cup sugar
1 cup buttermilk
1 tsp vanilla extract
1 tsp lemon extract
21 oz can lemon pie filling
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Cheat Lemon Pie
Lemonade = Pie
Lemon Pie #Shorts
My mouth-watering sweet and sunny lemon pie is perfect for a hot summer day when you need a sweet treat!
Recipe:
Ingredients
Crust
1 ½ cups graham cracker crumbs (170g)
2 Tablespoons granulated sugar
1 Tablespoon brown sugar, firmly packed
7 Tbsp butter, melted (100g) salted or unsalted butter will work
Filling
2 14-oz cans sweetened condensed milk (792g)
5 large egg yolks
1 cup lemon juice, fresh preferred (236ml)
Whipped Cream
1 cup heavy cream (236ml)
⅓ cup powdered sugar (41g)
½ teaspoon vanilla extract
Freshly grated lemon zest, optional
Instructions
Crust
Preheat oven to 350F (175C)
In medium-sized bowl, mix together graham cracker crumbs and sugar. Add melted butter and stir until combined.
Press the crumb mixture evenly into the bottom and up the sides of a 9.5” pie plate. Transfer to 350F (175C) oven and bake for 10 minutes. Meanwhile, prepare your filling (if the crust finishes before the filling is ready, remove it from the oven but do not turn off the oven).
Filling
In a large bowl, whisk together condensed milk, and egg yolks, until thoroughly combined.
While whisking, gradually add lemon juice. Whisk well until all ingredients are thoroughly combined.
Once pie crust has finished baking, remove it from the oven and carefully pour the filling into the crust. Return to 350F (175C) oven and bake for 18-20 minutes or edges are set and center is set as well but still slightly jiggly if shaken.
Allow to cool at room temperature for 30 minutes then transfer to refrigerator to chill for 6-8 hours or (preferably) overnight. Before serving, prepare whipped cream topping.
Homemade Whipped Cream Topping
Combine heavy cream, powdered sugar, and vanilla extract in a large bowl (preferably a chilled metal bowl). Use an electric mixer to beat on low-speed, then gradually increase speed to high, beating until mixture is thick, fluffy, and stiff peaks have been achieved.
Pipe or dollop over pie before serving.
Note: I used an Ateco 848 piping tip to decorate the pie seen in photos and the video.