Kate's Lemon Cream PieFrom BED AND BREAKFAST ON TIFFANY HILL
Prep Time:20 minutes
Cooking Time:20 to 25 minutes
This pie makes a great addition to your summer pie repertoire! You can substitute Key Lime juice instead of lemon to make an awesome Key Lime Pie. One of our favorites!
- 4 tsp Grated lemon zest
- 4 large Egg yolks
- 1 (14 oz) can Sweetened condensed milk
- 1/2 cup Strained juice from 3 or 4 lemons
- 8 Mini graham cracker crusts
- (garnish) Whipped cream
- (garnish) Lemon twists
Preheat oven to 325 degrees.
To make filling, whisk together lemon zest and egg yolks in medium bowl until fully incorporated, about 2 minutes. Beat in sweetened condensed milk, then lemon juice; set aside at room temperature to thicken. Prepare the crust while the mixture sets. Allow 20 minutes.
To prepare crusts, bake until lightly browned and fragrant, about 5 minutes.
Pour lemon filling into warm crusts; bake until centers are set but still slightly soft, 15 to 17 minutes. Cool pies to room temperature. Refrigerate until well chilled, at least 3 hours. Garnish with whipped cream and lemon twist.