Saturday, May 2, 2009

Lemonade Pie

This is an old recipe my mom just told me about! We made it during our recent freezer cooking day, and it is super easy AND super tasty. You might even have all the ingredients already on hand!

1 (12-oz.) can evaporated milk, chilled
1 c. sugar
1/2 c. lemon juice (fresh is preferred, but from concentrate also works)
1 graham cracker crust or graham cracker crumbs

If using graham cracker crumbs, spread in bottom of 8x8-inch pan. If using pie crust, have it ready to go (already cooked).

Whip milk in an electric mixer until it starts to stiffen--it won't get as stiff as whipped cream, but it will start to thicken up. Add the sugar while mixing. Add the lemon juice while mixing. Pour into shell or prepared pan and freeze for several hours!

To make lemonade tarts or individual servings:
Pour into individual molds and freeze. Unmold onto a plate spread with crumbs (or line the molds with crumbs they are a plain shape).


toxicpuree said...

I'm not usually a fan of lemon desserts, but I may try this =]

Brandi said...

LOVE this~ Thanks for posting. :)

Bridgette Boudreaux said...

And don't forget to have a small container to catch the extras that don't fit in your pie plate! Something extra for the cook is always a good thing!

Bridgette Boudreaux said...

I am eating one of our lagniappe servings now with fresh strawberries! YUMM-O!