Condensed creamy lemon pie filling
Ingredients
3 cans Dairy Isle sweetened condensed milk
¼ cup (70 mL) sour cream
1 ½ cups (375 mL) lemon juice
1 tsp (5 mL) salt
3 large eggs
Directions
Place ingredients into a bowl and mix until thick and creamy. Pour into chilled blind-baked pie crust and place into a preheated 350°F (175°C) oven for 10 minutes. Allow to cool to room temperature and then refrigerate for 6 to 8 hours before adding cream topping.