 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
|
I knew just what to serve for dessert at the theme party I gave for my sister's birthday. When she was growing up during the 1950s, she preferred this creamy sweet-tart treat that our mom made over any kind of cake. -Judy Nix, Toccoa, Georgia Ingredients:
1-1/4 cups graham cracker crumbs (about 20 squares) |
2 tablespoons sugar |
1/3 cup butter, melted |
filling: |
2 cans (14 ounces each) sweetened condensed milk |
1/2 cup lemon juice |
1 teaspoon grated lemon peel |
2 to 3 drops yellow food coloring, optional |
whipped topping, optional |
Directions:
1. In a bowl, combine cracker crumbs, sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate for 30 minutes.
2. For filling, in a bowl, whisk milk and lemon juice until smooth. Add lemon peel and food coloring if desired. Pour into crust. Refrigerate for 3-4 hours. Garnish with whipped topping if desired. Yield: 6-8 servings.
|
|