The last few times I have made this pie, my filling was kind of grainy. I made it again for Easter weekend and decided to make some changes. Ah... so much better! It is lemony, smooth and delicious. I am updating my original recipe here.
If you are familiar with my original recipe, I reduced the sugar in the crust because it would get kind of sticky and would stick to the pie plate. I also took out the added sugar in the filling because the sweetened condensed milk has plenty! I also doubled the lemon zest and adjusted the cooking instructions to make sure you don't curdle the milk during cooking. I figured out that was my biggest problem with the filling.
Happy Easter everyone!!
Lemon Cream Pie (EF) <<Click to link to recipe.