Tuesday, July 29, 2014

Lemon Cloud Pie with Lemony Graham Cracker Crust

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

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.

*Like these.

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1 comment:

Marigene said...

I can almost taste this pie...yummy. Beautiful photos, Pattie.