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If you love all things Joanna Gains then you are probably subscribed to The Magnolia Journal and you should’ve received a copy of Jo’s favorite lemon pie in issue 2.
I’ve made this pie twice now, once for a beach BBQ and second for mother’s day which was also spent on the beach. This lemon pie was a hit both times, no slice was left behind. I also heard lots of “you made this?” in astonishment, don’t skip out no the garnishes if you want to make an impression.
It’s a great simple summer pie because it will be cool and refreshing when you eat it. It’s clear to me why this is Joanna’s favorite lemon pie.
It’s incredibly easy to make and it’s a great pie for beginning bakers too. You can buy a pre-made crust, pre-made whipped cream, and lemon juice.
So here is my take on this pie. It was late at night and I was a bit tired so I bought a Keebler’s Ready Crust, Cool Whip, a ReaLemon bottle. I also reduced the condensed milk from 3 cups to 2 which I was really glad I did because it filled my pie crust perfectly.
In a mixing bowl pour the sweetened condensed milk, egg yolks, lemon juice and salt. I used my KitchenAid Artisan Stand Mixer for this part with the Whipping Attachment on speed 4. You’ll need to mix the ingredients on medium speed for 4 minutes. That’s it the filling is done! That was really easy, huh?
Pour the filling into the pie crust and bake it for 10 minutes. Once the 10 minutes are up let the pie cool off for 30 minutes. Then, place it in the fridge to set for a minimum of an hour. Once the hour is up you can put your Cool Whip and garnishes on top.
This pie is all about simplicity. The recipe can easily lend itself to substitute the lemon for raspberry, passion fruit, grapefruit, or any other tart flavor you love.
Joanna has the original recipe up on her blog.
Have fun baking this summer!
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