2019年02月08日
What I’m currently experiencing is the loss of this lemon cream pie that was polished off by my husband last night, because it also brought joy. I made it for Phil’s birthday, so it was his right to eat the last piece, but it still hurt.

Luckily, I have a tree full of lemons that are just starting to ripen, so I can make another for my birthday. And Thanksgiving. And Christmas.

This easy lemon cream pie has become a family favorite since I started making it a few years ago. The filling consists of only three ingredients, which can be whisked together by hand. It bakes up in about 20 minutes, and it seriously comes out perfect every single time.

The easiest version of this pie would involve a store-bought graham cracker crust and pre-made whipped topping. Making it that way would be delicious and if you’re really pressed for time, that’s the way to go.

I prefer a regular pie crust over graham cracker crust, because the pie filling is intensely sweet thanks to the sweetened condensed milk. The pastry crust helps to cut the sweetness just a bit. But if you like a graham cracker crust with key lime pie, you’ll like it with this pie as well.
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