What is it about
summer and lemons that make such a great combination? Is there anything
more welcome on a hot day than a freshly squeezed glass of homemade lemonade?
Cold and refreshing with an equal amount of tart and sweet, it hydrates,
invigorates, and is satisfyingly delicious. Such is the case with this
mouthwatering lemon pie. Lemon in the crust, filling, and atop whipped cream
make it exceptionally good, and a light and refreshing end to any summer meal.
Lemon Cloud Pie
with Lemony Graham Cracker Crust
Filling
4 yolks from extra-large eggs
2 cans (14 oz) sweetened condensed milk
1 cup juice from Melissa’s Organic Meyer Lemons (6-8)
1 Tablespoon finely grated lemon zest
Lemony Graham Cracker Crust
4 yolks from extra-large eggs
2 cans (14 oz) sweetened condensed milk
1 cup juice from Melissa’s Organic Meyer Lemons (6-8)
1 Tablespoon finely grated lemon zest
Lemony Graham Cracker Crust
1 cup crushed graham
crackers
1/2 cup crushed
Lemon Snaps Cookies*
1/4 cup granulated
sugar
1/3 cup melted
butter
Preheat oven to 350 degrees F.
Crush crackers and
cookies by pulsing in a food processor, or by placing them in a heavy duty
plastic bag and smashing them with a rolling pin. Stir in sugar and melted
better and press into the bottom and up the sides of a 9" pie pan. Bake
for 15 minutes. Remove to a wire rack and cool completely.
For the filling,
beat the yolks in the work bowl of a stand mixer, or with a hand mixer for about
5 minutes. Add sweetened condensed milk and continue beating until thick and
creamy. Add lemon juice and zest, beating until combined. Pour filling into
cooled crust. Bake until center is set, about 25-35 minutes. Remove pie and
cool to room temperature. Refrigerate for 24 hours.
Top with lightly sweetened whipped cream, if desired, and a few gratings of lemon zest.
Top with lightly sweetened whipped cream, if desired, and a few gratings of lemon zest.
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I can almost taste this pie...yummy. Beautiful photos, Pattie.
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