NOTHING SAYS SPRING LIKE LEMONS.
They are bright and cheery, and although
they may make your mouth pucker, smile, because
they provide Vitamin C which keeps your heart healthy!
I love recipes like this that are quick, easy and delicious.
Great to have handy when a quick dessert is needed.
2 CUPS MILK – whole milk or half and half
¾ CUP SUGAR
CINNAMON – for sprinkling, optional
½ CUP BISQUICK
¼ CUP BUTTTER, melted, cooled
¼ CUP LEMON JUICE – freshly squeezed.
1 ½ TSP VANILLA or ALMOND EXTRACT
WHIPPED CREAM – for topping, optional
PREHEAT OVEN TO 350º
GREASE A 10-INCH PIE PAN
Combine milk, sugar, baking mix, cooled butter, eggs, flavoring of your choice in a blender. Cover and blend on highest speed for 15-20 seconds, until smooth.
Pour the filling into the pie plate and place on a baking sheet and place in preheated oven. Bake for 50-55 minutes or until set in the middle and a knife will come out clean when inserted in the center.
Remove from the oven and let cool for 15 minutes before serving. Leftover pie can be stored in the refrigerator in a covered container.
NOTE: This pie can be served warm or chilled. Optionally you can top it with some whipped cream or a light sprinkling of cinnamon.