Lemon Crumb Pie
📜 Collection: John B. Collection | ✍️ Attribution: Margo Gordon | 📂 Category: Desserts A refreshing, no-bake lemon dessert featuring a light, whipped evaporated milk filling and a crunchy vanilla wafer crust. This classic 1964 recipe is perfect for warm weather gatherings.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 0 mins | 2 hours | 8 servings |
🔪 Key Equipment
- Mixing bowl
- Electric mixer
- Shallow baking dish
- Jellyroll pan
Ingredients
Filling and Crust
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 large can | Evaporated milk | well chilled |
| 1 pkg. | Lemon Jello | prepared |
| 1/2 cup | Sugar | granulated |
| 1/4 cup | Lemon juice | freshly squeezed |
| to taste | Lemon rind | grated |
| 4 cups | Vanilla wafer crumbs | approx. 1 pkg. |
| 1 dash | Salt | fine |
Instructions
Preparation
- Prepare the 1 pkg. lemon Jello according to package directions using two cups of water; chill until the mixture is almost set.
- In a separate bowl, whip the 1 large can evaporated milk until light and fluffy.
- Add the 1/4 cup lemon juice, grated lemon rind, 1/2 cup sugar, and 1 dash salt to the whipped milk, then gently fold this mixture into the thickened lemon Jello.
Assembly
- Line a shallow greased baking dish or jellyroll pan with a portion of the 4 cups vanilla wafer crumbs.
- Pour the lemon Jello mixture over the crumb base, then sprinkle the remaining vanilla wafer crumbs over the top.
- Chill until completely firm and set before serving.
💡 Make-Ahead & Storage: This pie must be made ahead to allow the gelatin to set properly; keep refrigerated until ready to serve.
Original Recipe Scan
