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Sugartime Lemon Pie

 Sugartime Lemon Pie
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
6-8 ServingsPrep: 10 min. + chilling


  • 1-1/4 cups graham cracker crumbs (about 20 squares)
  • 2 tablespoons sugar
  • 1/3 cup butter, melted
  • 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


  • 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.
  • 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.
Nutritional Facts: 1 serving (1 slice) equals 298 calories, 13 g fat (8 g saturated fat), 37 mg cholesterol, 220 mg sodium, 42 g carbohydrate, trace fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white

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Sugartime Lemon Pie (continued)

Wine (continued)
wine such as Moscato or a sweet Riesling.