Serves: 8
Total Calories: 273
1. In large mixing bowl, beat egg and yolks with wire whisk until combined.
2. Gradually add milk to egg mixture, beating until combined. Add lemon juice and peel. Whisk until well mixed. Pour into crust. Place on baking sheet. Bake at 350°F about 30 minutes or until almost set in center. Cool on wire rack for 1 hour. Refrigerate at least 4 hours.
3. Garnish as desired. Serve with whipped topping, if desired. Store in refrigerator.
This Key Lemon Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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