My Grandmother's Lemon Pie

December 3, 2013

Of all the lemon pie this family has consumed over the years, I seem to recall my mother making one very similar to this one many times. 

The summer time variation of this includes many many fresh peaches. 

Wait until peaches are in season, and you'll be thanking me for that little change to the regular recipe. 

Considering what this recipe was written on my mother thinks that Nanny got it from someone at a Librarians conference.

Oh you know those Librarians, just sharing recipes instead of doing any real Librarians things.

Whatever it is they did at those state library meetings.


My grandmother's version of this uses a regular pie crust, however, when my mother makes it she crushes up Ritz crackers and butter. 

The salty crust with the sweet filling is amazing, especially with the peach pie. 

This recipe though, oh we got into a little fight. I didn't exactly read the instruction all the way (like I'm known for doing) and combined everything. Let me alert you to something, Pet milk doesn't beat that way. 

If you aren't Pet milk beating experience, I suggest subbing it out for the same amout of whipping cream. It will make your life so much easier. Take it from me, the girl in the kitchen attmepting to freeze the Pet milk, beat the Pet milk, add things to the Pet milk to make it firm - with not an ouce of luck. 

I'll tell you this though, it did thicken up quite considerably after it sat in the fridge for awhile. 

Lemon Pie

1 pie crust, baked
1 small can of Pet milk (or 1 cup of whipping cream)
juice of 3-4 lemons
14 oz can of sweetened condensed milk

Beat chilled Pet milk (or whipping cream). Add in lemon juice and sweetened condensed milk and beat until firm. Spoon into pie crust and chill.

Insanely easy right?

Plus there are all of 4 things in this recipe, there couldn't be a better recipe in my book than one with so few ingredients.