“IT IS PROBABLE THAT THE LEMON IS THE MOST VALUABLE OF ALL FRUIT FOR PRESERVING HEALTH.” Maud Grieve: A Modern Herbal (1931).
Ahhhh Maud….I hope you are right! Then there’s all the more reason we should all eat this sweet, creamy, tangy pie …and often! It’s not that there’s a crazy amount of lemon in this pie that makes it so good. But it’s what’s going on in the layers that makes it incredible. The most concentration of tangy lemon flavor is in the crust. The lemon cream is light and sweet. And then the whipped cream on top is only kissed with the zest of the lemon. So each bite has you puckering, savoring, licking your lips and digging in for more! The secret to the tart, lemony crust is……
…..lemon thins! They are used in place of graham crackers for this crust. And while it is pretty tart, it’s mellowed out by the sweet creamy filling and the cool, lightly sweetened whipped cream! A perfect and refreshing summer dessert!
Ok….to enjoy the medicinal properties of this lemony treat you will need…
Yields: one 9″ pie; 8-10 servings
Level of Difficulty: easy
FOR THE CRUST:
- 1 1/3 package of lemon thins (7.25 oz)
- 2 TABLESPOONS of granulated sugar
- 1 TABLESPOON of freshly grated lemon zest
- 4 TABLESPOONS of unsalted butter, melted
Preheat the oven to 350°F. Place the cookies in a food processor and pulse until finely crushed. Transfer to a mixing bowl. Add sugar and zest and mix with a fork until combined. Add the butter and incorporate until the mixture clings together. (You may add more butter if the mix is too dry. And I always reserve a few cookies to crumble if the mix is too wet.) Press the crumbs along the bottom and up the sides of a 9 inch pie plate. Bake until lightly browned, about 8-10 minutes. Cool on a rack to room temperature.
FOR THE FILLING:
- 3 egg yolks
- 1 can (14oz) sweetened condensed milk
- 2/3 cup of fresh lemon juice, strained
- 1 TABLESPOONS of freshly grated lemon zest
With a hand mixer, beat the egg yolks on medium high speed until light and fluffy, about 3-5 minutes. Continue beating while you slowly pour in the sweetened condensed milk. Beat until thick and creamy about 3 minutes. Add the lemon juice and zest and continue to beat on medium low until combined. Pour the filling into the cooled crust. Bake until the pie is set but still jiggly in the center, about 10-12 minutes. Cool on a rack to room temperature. And then chill 3-4 hours or overnight.
FOR THE WHIPPED CREAM:
- 2 cups of heavy cream
- 4 TABLESPOONS of confectioners sugar
- 2 TABLESPOONS of freshly grated lemon zest
- 2 teaspoons of pure vanilla extract
In your mixer, beat the cream to soft peaks. Add the powdered sugar, zest and vanilla. Continue beating to medium peaks. You may serve along side the pie. Or layer or pipe onto the pie.