Luscious Lemon Pie
CRUST:
1 ½ sleeves saltine crackers, crushed
1 stick unsalted butter, softened
3 tablespoons sugar
FILLING:
1 (14-ounce) can sweetened condensed milk
4 egg yolks
Zest of 1 lemon
½ cup lemon juice
TOPPING:
½ pint heavy whipping cream
2 tablespoons sugar
½ teaspoon vanilla
For garnish: Lemon zest
Preheat oven to 350 degrees. For crust, in a bowl, combine crackers, butter, and sugar. Press into a 9-inch pie plate. Chill for 15 minutes, then bake for 15 minutes; cool. For filling, in a bowl, whisk together condensed milk, egg yolks, zest, and lemon juice. Pour into crust and bake for 16 minutes or until filling is set. Cool and refrigerate for at least 3 hours. For topping, with mixer, beat whipping cream until soft peaks form. Gradually beat in sugar. Beat in vanilla. Just before serving, spoon over pie and garnish with lemon zest.
Yield: 6-8 servings
Want more delicious recipes by Patty Roper? Pick up her cookbook, “Pies and Tarts,” for her favorite pies and tarts are gathered together in this mini-cookbook that you will love!
