Easy Extreme Lemon Pie

Name: Easy Extreme Lemon Pie
Ingredients: 2 (9 inch) ready-made graham cracker pie crust (purchase the store-bought); 6 egg yolks, lightly beaten; 3 (14 ounce) cans sweetened condensed milk; 1 cup bottled lemon juice; 12 cup fresh lemon juice (or use 1-1/2 cups fresh lemon juice); yellow food coloring; sugar (optional); 2 cups whipping cream (whipped and sweetened to taste, measure 2 cups before whipping)

8 ingredients

7 steps

Ingredients

2 (9 inch) ready-made graham cracker pie crust (purchase the store-bought)
6 egg yolks, lightly beaten
3 (14 ounce) cans sweetened condensed milk
1 cup bottled lemon juice
12 cup fresh lemon juice (or use 1-1/2 cups fresh lemon juice)
yellow food coloring
sugar (optional)
2 cups whipping cream (whipped and sweetened to taste, measure 2 cups before whipping)

Directions

1

Set oven to 350F.
2

In a large bowl whisk the 6 egg yolks with 3 cans sweetened condensed milk, lemon juice and yellow food colouring until well blended (if you prefer a sweeter taste then sweeten with sugar to taste).
3

Pour into the prepared pie crusts.
4

Bake for 15 minutes.
5

Remove to wire racks to cool.
6

Cover the top with plastic wrap and the refrigerate for a minimum of 5 or more hours.
7

Top pies with whipped cream or Cool Whip topping.