Last year, around this time, I posted a recipe for Creamy Lemon Pie that is delicious. I have since altered the recipe to make it less sweet. I love the taste of lemons and have created this new recipe to bring out the tartness of the lemons without being too overbearingly sour. This lemon pie will be a beautiful showpiece for Easter dessert or for just your everyday Thursday night.
1 cup graham cracker crumbs, about 10 crackers
6 tablespoons butter, melted
1/4 cup sugar
6 egg yolks
1/4 cup sugar
1 14 ounce can sweetened condensed milk
1 cup freshly squeezed lemon juice (4-5 lemons)
1 cup heavy whipping cream
1/4 cup vanilla sugar
1/4 teaspoon vanilla extract
thin slices of lemon (optional)
sprig of fresh mint (optional)
Preheat the oven to 350°F. Combine the graham cracker crumbs, sugar, and butter into a pie dish. Mix well with clean hands and press into pie dish making sure that the thickness in even on the bottom and sides. Bake for 15 minutes.
Meanwhile, combine the egg yolks and sugar in your electric mixer with the paddle attachment on high speed for about 5 minutes or until nice and thick. Turn speed down to medium and add the condensed milk and lemon juice and mix until combined. Pour into pie dish and bake in the oven for 15 minutes. Let cool.
To make the topping, whip the cream in your electric mixer with the whisk attachment until soft peaks form. Add the vanilla extract and vanilla sugar and mix until stiff peaks form. Spread onto the top of the cooled pie with a spatula or pipe on with a star tipped pastry bag. Cut the slices of lemon in half and twist into an “S” shape. Arrange decoratively around the pie. Add the sprig of mint to the center. Can be served cooled or at room temperature. Store any leftovers in the refrigerator, covered with plastic wrap.
Little fingers can only resist for so long.