Place the sweetened condensed milk, half-and-half, juice, zest
edium bowl, whisk the condensed milk with the lemon juice. In another bowl
Bake your pie shells according to package directions
beat the cream cheese and condensed milk together using an electric mixer
Scrape mixture into a 9\" pie pan. Using your fingers or
In a saucepan, combine sugar, cornstarch and water.
Cook over medium heat, stirring constantly until thickened and clear. Quickly stir in egg yolks.
Boil 1 minute more.
Remove from heat. Stir in 1/3 cup of lemon juice, salt and butter.
Cool.
Blend cream cheese and condensed milk until smooth.
Add pudding mix and remaining 1/3 cup lemon juice.
Fold into cooled pudding.
Divide in pie shells.
Refrigerate 2 to 3 hours.
Garnish with whipped cream and lemon slices.
Enjoy!
Put condensed milk in large mixing bowl.
In small mixing bowl, whip cream until soft peaks from.
Combine the lemon juice, vanilla flavoring and food coloring to the condensed milk.
Stir until thick.
Fold in the whipped cream.
Pour into graham cracker pie shells.
Makes 2 (8 or 9-inch) pies.
Beat the cream cheese until fluffy Slowly pour the condensed milk into the cream cheese as you continue beating.
Beat until smooth Whisk in lemon juice, lemon zest and vanilla.
Pour into prebaked 8 inch crust Puree 1/3 cup of the berries Drizzle on top of prepared pie Run a knife throughout the pie to make a swirl effect.
Refrigerate for 3-4 hours .
To serve, top with remaining berries.
Mix sweetened condensed milk and lemon juice and beat on medium high speed until well blended.
Fold in 1/3 of the whipped topping and 2 drops yellow food coloring.
Pour filling into crust; carefully smooth remainder of whipped topping on top of lemon filling.
Place vanilla wafer cookies around the edge of the pie (can do this right before serving if you prefer a crisper cookie).
Cover pie and place in freezer.
Pie may be kept in freezer for several days until ready to serve.
Take from freezer 10- 15 minutes before serving.
stir in 1/3 cup lemon juice, salt and butter.
Mix lemonade (thawed) with condensed milk and vanilla flavoring.
Fold in Cool Whip; stir until mixed well.
Spoon mixture into crust.
Makes 1 pie.
Double for 2 pies.
Keep chilled.
eat, add 1/3 cup lemon juice, margarine and salt.
In medium size mixing bowl, blend together condensed milk, lemon juice, lemon peel and eggs until thickened.
Fold in blueberries.
Turn into pie shell.
Blend avocados, sweetened condensed milk, cream cheese, lime juice, and lemon juice in a blender until smooth; pour into prepared pie crust. Refrigerate 30 minutes. Top with whipped cream to serve.
stir in 1/3 cup lemon juice, salt and butter.
rackers, butter and sugar in pie plate.
Pat in place
beat egg yolks and sweetened condensed milk with an electric mixer until
Beat egg and add to bowl containing the condensed milk. Add lemon
peel and juice and stir until thickened.
Pour into graham cracker crust and chill several hours before serving.
Beat cream cheese with mixer until light and fluffy.
Beat in condensed milk and lemon juice, one tablespoon at a time (use more or less to taste).
Pour into pie crust and chill several hours until firm.
Squeeze juice from 2 lemons and mix with Eagle Brand condensed milk.
Stir in lemon rind and mix until thick.
Add bananas, sliced thin, and pour into baked pie shell.
Top with Cool Whip (about 2 cups).
Slice one banana to put on top of Cool Whip. Refrigerate two or three hours.
Best if kept cool overnight.