Creamy Lemon Pie


3 egg yolks
1 14 oz can Sweetened Condensed Milk (NOT evaporated milk)
1/2 cup fresh-squeezed lemon juice
zest of 2 lemons, grated
1 8 or 9 inch baked pastry shell or graham cracker crumb crust


Preheat oven to 325 deg. Beat egg yolks in medium-size bowl with rotary beater or whisk; gradually beat in condensed milk, lemon juice, and lemon rind. Pour into pastry shell or crumb crust. Bake 30 to 35 minutes or until set. Remove from oven. Cool 1 hour. Chill at least 3 hours. This pie is excellent served with a dollop of whipped cream.

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