Monday, March 7, 2011

Lemon Pie

I love lemon pie, especially this time of year when those humongous juicy lemons are literally weighing down the branches in my yard. That tangy, tartness with a kiss of sugar makes my mouth do dances.

Grandma's Lemon Pie is my favorite.  (See previous Foods blog post) however, when I tried this recipe I fell in love all over again.  Plus, this one has an added bonus of being so very easy!  Trust me, even if you think of yourself as a non-cook, you can make this.

I had one house guest that said this was her very favorite pie ever!  So there you are, first hand.

I do love Anna's flavored cookies, available at most grocery stores.  I was in a hurry and Mother's was the
first brand I came across. They worked too!




Lemon Pie
1 cup crushed lemon cookies
2 Tablespoons sugar
2 teaspoons of lemon zest
3 Tablespoons butter

Filling
3 egg yolks
1-14 ounce can sweetened condensed milk
2/3 cup fresh lemon juice
1 Tablespoon lemon zest

Crust:
Preheat oven to 350. Place cookies in plastic bag and roll with rolling pin until they are crushed into fine crumbs. Place in mixing bowl.  Add remaining ingredients and pat into 9 inch pie plate.  Bake at 350 for 10 minutes.  Remove from oven and allow to cool.

Filling:
Separate eggs and use only yolk. Beat yolks with hand mixer on high for 3 minutes or until light and fluffy.  Slowly pour in sweetened condensed milk while beating mixture on medium high until thick and creamy. Add lemon juice and zest.  Beat on medium high until this is thoroughly blended into mixture. Pour into crust and bake at 350 for 10-12 minutes or until the filling is set (it will still be slightly jiggly). Refrigerate 4 hours or overnight.

   Garnish with whipped cream and a fresh lemon slice.

**You can substitute Anna's Gingerbread Thins or Mother's Lemon Cookies.

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