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EASY LEMON PIE

Easy lemon pie You can replace the lemons with limes to make a simple "Key lime pie".

bottom crust:

300 ml (about 9 - 10 pieces) finely crushed Digestive biscuits (McVitie's, LU)
2 - 3 tbsp sugar
70 g unsalted butter
filling:
4 egg yolks
2 - 3 tsp grated lemon or lime zest
400 g sweetened condensed milk
125 ml lemon or lime juice

Grate the zest from the lemons before juicing them. Halve and juice the lemons and strain the juice. Lightly whisk together the egg yolks and the grated lemon zest. Whisk in the condensed milk and the measured strained lemon juice. Set aside at room temperature.

Combine the crushed biscuits and the sugar, add the melted butter. Mix with a fork until well combined. Pour the mixture in a pie pan or springform pan (Ø 20 - 22 cm) and press evenly onto bottom and sides of the pan. The mixture will be rather crumbly, resembling moist sand, but keep pressing lightly and patiently and the crust will eventually just about hold its shape. Place the pan in refrigerator for about 20 minutes for the crust to become firm.

Easy lemon pie Bake the bottom crust at 160 °C until it is lightly browned, for about 15 minutes. Remove from the oven, place on a wire rack and let cool at room temperature for about 20 minutes.

Meanwhile, lower the oven temperature to 140 - 150 °C.

Pour the filling on the crust in the pan and bake for another 15 minutes, or until the filling is set around the edges but still wobbly at the centre.

Lemon pie slice Let the pie cool on a wire rack, then place in refrigerator for at least 2 to 3 hours, until the filling has set enough to hold its shape when cut.

If you like, serve the pie garnished with whipped cream and pieces of candied lemon (see the pictures on left and above).

Recipe source: adapted from "Key Lime Pie", PBS/America's Test Kitchen, "Diner Pies", 2002.


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