Lemon Pie

lemon pie

Lemon Pie

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Creamy Lemon Pie


  • 1 lemon
  • 3 c. milk
  • 2 boxes lemon instant pudding mix
  • 1 (12-ounce) tub Cool Whip, thawed
  • 2 graham-cracker pie crusts


  1. Zest lemon into a large mixing bowl, careful to avoid the white pith.
  2. Cut the lemon in half and squeeze the juice into bowl. Check to be sure no seeds have fallen in.
  3. Pour the milk into a large mixing bowl.
  4. Add the pudding mix to the bowl.
  5. Mix with a wire whisk for 2 minutes or until thick.
  6. Fold in the Cool Whip with a spatula.
  7. Spoon the pudding mixture into the crusts. Smooth with a butter knife.
  8. Refrigerate.

Source: Saara's Cooking Camp