Here’s a simple RV recipe for a homemade lemon pie – simple to bake whether you are at home or in your RV. Our RV Lifestyle reporter and chef, Mary Jane Curry knows how to come up with something yummy!
This recipe comes together in a snap using a few pantry items and some fresh eggs!
Dreamy {Creamy} Lemon Pie Ingredients
1 ready-made – pecan graham cracker crust (alternate could be plain or walnut ready-made crust)
1 cup fresh squeezed lemon juice
2 cans 14 oz. each, sweetened condensed milk
5 large egg yolks
RV Recipe Directions
- Preheat convection or regular oven to 350 degrees F.
- Rinse lemons, pat dry, cut in half. Juice the lemons. (discard any seeds that fall into the bowl)
- Add contents of both cans of sweetened condensed milk to the bowl.
- Add egg yolks to the bowl and whisk until ingredients are well combined and the filling is smooth.
- Pour filling into a readymade pie shell.
- Bake the lemon pie on the rack in the convection or regular oven for 20 – 22 minutes. * Note: Pie is ready to remove from oven when the filling is set but the center jiggles a little.
- Let the lemon pie cool to room temperature (on a cooling rack, or cool stovetop burner)
- Refrigerate for 2 – 3 hours. Slice and serve with a dollop of ready-made whipped cream.
- Lightly cover the lemon pie with the lid provided with the readymade crust, refrigerate leftovers to enjoy within 3 days.
My cookbook Small Kitchen Big Flavors! is available at a great Introductory Price on eBay and my blog site at: http:/smallkitchenbigflavorsblog.wordpress.com
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