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Easy Lemon Pie

24 Mar

After needing egg whites to seal the Three Cheese Ravioli, I wanted to use up the 2 egg yolks that were left over. I found a great page that gave advice about how to use up any number of egg yolks, and it recommended this pie for two yolks. I had a big of a disaster with my improvised double boiler (the bowl I was using was too small for the saucepan) and much swearing and water contamination ensued. Since it occurred some time into the process, I decided to bake the remains a bit to see if I could salvage the pie. It turned out edible, but probably not as good as it could have been!

Ingredients

  • 1 (9 inch) pie shell
  • 2 egg yolks, beaten
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup lemon juice

Instructions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Prick pie shell with a fork and bake in preheated oven for 8 minutes, or until crust is lightly browned. Remove from oven and cool.
  3. In a medium mixing bowl blend egg yolks and condensed milk. Stir in lemon juice. Heat this mixture in a double boiler, stirring constantly with a wooden spoon, until it thickens. Pour into piecrust and refrigerate at least 1 hour before serving.

–Recipe courtesy allrecipes.com/Nancy.

A piece of the pie a day or two after I had gotten over screwing it up:

 
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Posted by on March 24, 2012 in Uncategorized

 

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