Yield: one 8-inch pie
Now when I made it (I goofed) ...I forgot an ingredient...the milk...so when I made it the second time I added it...and honestly I preferred it without it...though I think I'll try it again...but use 1/2 cup milk and see how I like that.. The one I made had a wonderful lemon filling...the crust did get baked well...and there was a crusty type topping...really good actually...and a lot cheaper than the bought variety for sure..
For a 10 inch pie...(which isn't in a frozen crust) you just add 1/2 more of every ingredient...and of course it would have to bake longer.
Posted by Annet222 at Recipe Goldmine May 22, 2001.