This always makes a perfect pie, and is creamer than the cornstarch version. Using key limes instead of lemons will make a Key Lime Pie.
Combine milk with egg yolks and lemon juice and rind. Mix thoroughly. Pour into prepared graham cracker crust.
Beat eggs until stiff. Gradually add sugar, and beat a bit more.
Spoon eggs over top of pie, making sure all edges are secure, then make peaks with the back of the spoon.
Bake at 350 about 10 minutes or until the peaks are lightly browned.
Let stand and cool, then place in refrigerator and chill thoroughly before serving, at least four hours.
If possible, use Meyer lemons for their superior taste and sweetness.
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|Serving Size: 1 serving (212g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 260 (45%)|
|Amt Per Serving||% DV|
|Total Fat 28.8g||38 %|
|Saturated Fat 12.8g||64 %|
|Monounsaturated Fat 11.4g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 442.7mg||136 %|
|Sodium 483.7mg||17 %|
|Potassium 411mg||11 %|
|Total Carbohydrate 56.5g||17 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 56g|
|Protein 23.8g||34 %|
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Calories per serving: 575
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