Side Pannel
Atlantic Beach Lemon Cream Pie
Atlantic Beach Lemon Cream Pie
- Recipe Submitted by maryjosh on 02/21/2019
Ingredients List
- 1½ sleeves of saltine crackers
- ½ C softened unsalted butter
- 3 tablespoons sugar
- For the filling:
- 1 can 14 ounces sweetened condensed milk
- 4 eggs
- ½ cup lemon juice
- Fresh whipped cream for garnish
Directions
Preheat oven to 350˚.
Crush the crackers finely, but not to dust.
You can use a food processor or place in a plastic bag and use a rolling pin to crush.
Add the sugar, then knead in the butter until the crumbs hold together like dough.
Press into an 8-inch pie pan. Chill for 15 minutes, then bake for 18 minutes or until the crust colors a little.
While the crust is cooling (it doesn’t need to be cold), beat the egg into the milk, then beat in the lemon juice.
Mix well.
Pour into the shell and bake for 16 minutes until the filling has set. The pie needs to be completely cold to be sliced. Serve with fresh whipped cream
Crush the crackers finely, but not to dust.
You can use a food processor or place in a plastic bag and use a rolling pin to crush.
Add the sugar, then knead in the butter until the crumbs hold together like dough.
Press into an 8-inch pie pan. Chill for 15 minutes, then bake for 18 minutes or until the crust colors a little.
While the crust is cooling (it doesn’t need to be cold), beat the egg into the milk, then beat in the lemon juice.
Mix well.
Pour into the shell and bake for 16 minutes until the filling has set. The pie needs to be completely cold to be sliced. Serve with fresh whipped cream
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