Description
This lemon pie has a sweet, buttery, slightly crispy crust topped with a tangy, lemon-flavored custard filling made with sugar, egg yolks, and fresh lemon juice. A fluffy meringue or whipped cream topping provides a delightful counterpoint to the acid taste.
Description
This lemon pie has a sweet, buttery, slightly crispy crust topped with a tangy, lemon-flavored custard filling made with sugar, egg yolks, and fresh lemon juice. A fluffy meringue or whipped cream topping provides a delightful counterpoint to the acid taste.
_INGREDIENTS:
Graham Cracker Macadam Crust
11 (approximately 160 g) full-sheet graham crackers
1/2 cup (62 g) salted macadamia nuts
2 tablespoons (25 g) granulated sugar
Zest of 1 lemon
5 tablespoons (71 g) unsalted butter, melted
Filling
• 28 ounces (two 14 ounce/793 g cans) whole sweetened condensed milk
• 1 cup (240 ml) lemon juice
• 4 large egg yolks
• 1 teaspoon of lemon zest
• Other topping: lemon zest, lemon wedges, macadamia nuts, whipped cream or meringue topping
_INSTRUCTIONS:
1. Preheat the oven to 350°F (177°C).
2. Prepare the crust: In a food processor, pulse the graham crackers, zest of a lemon, sugar and macadamia nuts until coarse crumbs, leaving a few large pieces. Pour this mixture into a medium bowl. Add the melted butter and stir until everything is evenly combined. The consistency will be thick, grainy and sandy. Don't be afraid to break up any larger pieces.
Transfer mixture to an ungreased 9-inch pie dish. Using your hands, pack the crumbs into the bottom and edges to form a crust. Apply moderate pressure, tapping until the mixture is no longer crumbly. Run the back of a spoon along the junction between the edge and the bottom to help round the crust. This will prevent it from falling apart when you cut into the pie.
Place the crust in the refrigerator to firm up the butter and amplify the lemon flavor.
3. Pre-bake the crust for 8 minutes. Remove from oven and leave oven on.
4. Prepare the filling: In a bowl, whisk the sweetened condensed milk, lemon juice and egg yolks (you can also use an electric mixer). Add the lemon zest and rum. Mix well. Then pour this mixture into the hot crust.
5. Bake the pie for 18 to 20 minutes or until the center barely moves. It should be largely defined. Leave to cool completely on a rack after removing from the oven. Sprinkle with lemon zest. Cover and refrigerate for at least an hour (or up to three days) before serving.
6. Garnish as desired.
7. Store leftovers in the refrigerator for up to 1 week.
Graham Cracker Macadam Crust
11 (approximately 160 g) full-sheet graham crackers
1/2 cup (62 g) salted macadamia nuts
2 tablespoons (25 g) granulated sugar
Zest of 1 lemon
5 tablespoons (71 g) unsalted butter, melted
Filling
• 28 ounces (two 14 ounce/793 g cans) whole sweetened condensed milk
• 1 cup (240 ml) lemon juice
• 4 large egg yolks
• 1 teaspoon of lemon zest
• Other topping: lemon zest, lemon wedges, macadamia nuts, whipped cream or meringue topping
_INSTRUCTIONS:
1. Preheat the oven to 350°F (177°C).
2. Prepare the crust: In a food processor, pulse the graham crackers, zest of a lemon, sugar and macadamia nuts until coarse crumbs, leaving a few large pieces. Pour this mixture into a medium bowl. Add the melted butter and stir until everything is evenly combined. The consistency will be thick, grainy and sandy. Don't be afraid to break up any larger pieces.
Transfer mixture to an ungreased 9-inch pie dish. Using your hands, pack the crumbs into the bottom and edges to form a crust. Apply moderate pressure, tapping until the mixture is no longer crumbly. Run the back of a spoon along the junction between the edge and the bottom to help round the crust. This will prevent it from falling apart when you cut into the pie.
Place the crust in the refrigerator to firm up the butter and amplify the lemon flavor.
3. Pre-bake the crust for 8 minutes. Remove from oven and leave oven on.
4. Prepare the filling: In a bowl, whisk the sweetened condensed milk, lemon juice and egg yolks (you can also use an electric mixer). Add the lemon zest and rum. Mix well. Then pour this mixture into the hot crust.
5. Bake the pie for 18 to 20 minutes or until the center barely moves. It should be largely defined. Leave to cool completely on a rack after removing from the oven. Sprinkle with lemon zest. Cover and refrigerate for at least an hour (or up to three days) before serving.
6. Garnish as desired.
7. Store leftovers in the refrigerator for up to 1 week.
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