Description
An easy recipe and a favorite of our customers. Yields enough to make four 10″ pies.
Ingredients
Scale
Filling
- 15 eggs
- 4 Cup bottled lemon juice
- 8 lemons fresh juice & zest
- 5 14oz cans condensed milk
Crust
- 3 # graham cracker meal
- 2 # melted butter
Instructions
Crust
- Preheat over to 350 degrees.
- Mix melted butter slowly into meal using a paddle.
- Press evenly into greased and floured pie tins.
- Bake at 350 for 20 minutes or until golden.
Filling
- Whisk together eggs, juice, zest, condensed milk.
- Pour filling into baked shells.
- Freeze overnight.
- Serve frozen.
- Garnish with raspberries, fresh mint and a touch of powdered sugar.