Easy Lemon Pie Recipe

Frozen Lemon Pie

   Ingredients required
1 package lemon jello
1 1/2 cup sugar
1 cup of boiling water
rind and juice of two lemons
1 1/2 tall cans evaporated milk
yellow food coloring
2 - 9 inch graham cracker or vanilla wafer crust

Instructions for Frozen Lemon Pie Recipe

   Mix Jello and sugar together. Add one cup of boiling water and stir until dissolved. Add juice and grated rind of two lemons. Cool, until slightly thickened in refrigerator. Freeze 1 1/2 tall cans evaporated milk (until almost frozen) mushy stage. Stir occasionally. Beat in large bowl the mushy mixture until thick and stand in peaks. Gradually beat lemon mixture into milk mix. Add six drops yellow food coloring. Pour into your prepared graham cracker or vanilla wafer pie crust. Freeze. Serves 12.

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Lemonade Pie

   Ingredients required
1 - 9-inch graham cracker crust
1 can condensed milk
1 6 oz can frozen lemonade
2 cups Cool Whip

Instructions for Lemonade Pie Recipe

   Empty one can of condensed milk into bowl. Add one small can frozen lemonade and stir until thoroughly blended, will thicken. Fold in 2 cup Cool Whip. Poor entire mixture into graham cracker crust. Refrigerate. Serves 8 to 6

Lemon Cream Pie

   Ingredients required
3/4 cup sugar
2 tablespoons cornstarch
1/2 cup milk
2 egg yolks
grate lemon rind
squeezed juice from one lemon
Meringue:
2 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar
1/4 teaspoon vanilla

Instructions for Lemon Cream Pie Recipe

   Make pie crust for one 9 or 10 inch pie pan. Bake it. Place first two ingredients in small 1 quart or 1 1/2 quart pan. Poor in a little milk and stir until all is smooth. Poor in the rest of one cup of milk. Separate eggs, put yolk in with milk, put white in a bowl for beating later. Beat yolks in 1/2 cup milk until well mixed (no yolk floating on top). And to mixture in pot. Cook over high heat until it begins to thicken around edges. Stir constantly. Turn heat down, continue to stir and cook until pudding is firm and smooth. Turn off heat. Stir in lemon rind and juice mixture until all is smooth. Pour into cooked pie shell. Let cool. Serve six. (Meringue:) beat egg whites and add cream of tartar when it begins to froth. Add sugar a little at a time after whites become a little firm. Last add vanilla and beat until mixture stands in firm peaks. Stir constantly. Spread over cooled pudding. Place under broiler until all is golden brown on top.