We had desserts earlier in Cibo and seeing that lemon tart was among the choices, I didn’t have a hard time thinking what to get. Lemon tart it is. However, it was so sour that I couldn’t help but squint my eyes at every bite. As much as I do love lemons, I don’t want it to be too over-empowering in a dessert such that I’ll be tempted to ask for salt to complement it.
Back at home and with nothing to do as I wait for hubby, I decided to make my own lemon pie. There’s this recipe from The Pioneer Woman for a key lime pie that’s resting in my laptop for quite some time now. And I just have to say again how much I love The Pioneer Woman 😛 I love her so much I’ve been goin’ over her blog since the start of the year and I almost got her cookbooks in the US (but I settled for the cheap one from Costco, and I am so not regretting it! :D). Anyhoo ~
Let’s tackle the pie.
The ingredients are pretty simple:
- 18 Graham crackers, crushed
- 1/3 cup sugar
- 1/3 cup melted butter
- 1 can condensed milk
- 2 large egg yolks
- 1/2 cup lemon juice
- l tbsp. lemon rind (optional)
Preheat the oven to 350degrees F.
Crush the Graham crackers and mix it with sugar and melted butter using a fork. Mix until the crumbs are wet. Press the crust mixture it into a pie pan. Bake for about 5 minutes then allow to cool for a bit.
In a bowl, mix the eggs, lemon rind, lemon juice and condensed milk on high until smooth. Pour over the crust and bake for 15 minutes or until center has set. Chill for about an hour or so before serving.
This is perfect for those who like it sweet and sour 🙂
And it wouldn’t let you squint your eyes, promise!