And where did you get the recipe?? Consider the source....lots of on line recipes are just something that someone who doesn't really know how to cook dreams up for "like farming"....not at all T and T.

The recipe sounds like Key Lime pie, sorta' except with lemon. On-line recipes for KLP are mostly saying to bake for 15 minutes at 350 or 'until no longer jiggly', according to Pioneer Woman. Key Lime Pie is usually kinda' skimpy on the filling so, depending on your recipe and how much filling it makes, you might need to bake it longer.

Still, no suggestion as to the diameter of the jiggility.

Pioneer woman's recipe does not have milk and cream....different animal, as I read it this, this is more like a flan with lemon juice.
Jiggle is impossible to describe. I would bake it until a kitchen knife inserted half way between the crust and the very center comes out clean.
As I said....better a little over cooked than under....

Linda, both recipes have condensed milk; Emerogork's has cream. That's why I said the recipe was like Key Lime Pie, sorta'. We don't know for a fact that the cream goes in the filling; I'm assuming that it does. But it's possible that the cream is meant to be whipped for topping.

I always thought that the original Key Lime Pie was not baked at all and set up by some kind of chemical? (for lack of a better word) reaction and that the reason we bake it now is because of concerns about salmonella in eggs...that it's baked only to pasteurize the yolks...and that's why we see recipes that call for only 15 minutes oven time.

No....we don't know when and where the cream goes nor how much....My recipe for flan contains eggs, condensed milk, milk and a 2 oz oz cream cheese. It bakes an hour and 10 minutes....just because it contains condensed milk....we can't assume. Maybe the OP could post the recipe for better advice.

Well, the pie came out excellent. The evaporated milk and cream went into the pie, not as a topping. I did not think that the recipe would make a difference as my question pertained to pies that come out of the oven with the center that can still giggle.

The recipe called to 15 - 17 min of cooking at 350d and I let it stay in for another 3 minutes. What I realized is that for all pies that come out with the center giggling that it continues to cook/set while cooling so as long as 1" around the 9" dish is firm and it still looks as if the center is liquid, it is good and makes for an excellent cooked center after all. It was velvety, suede, smooth, and firm. The surface was clean without cracks or splits. (I wonder what would happen if I simply turned the oven off after 17 minutes...)

No poking the center to see if something comes out clean, Just trust the recipe.
BTW, it was from America's Test Kitchen. The recipe is for a North Carolina Lemon Pie.

Side note: for other recipes when I test to see if a cake is done, I use a cotton swab instead of using a toothpick. I find I have better results. Of course, it was not needed for this one.