Here’s my lemon (or lime) pie recipe.
- 1 cup fresh lemon or lime juice
- Zest from the fruit (ideally 2-3 tablespoons)
- 2 cans sweetened condensed milk
- 8 egg yolks
Here’s how to make the pie crust.
Mix juice, egg yolks, and zest. Blend on medium speed. Add sweetened condensed milk and blend until well-mixed. Pour into a baked pie crust and cook at 325 for 15-20 minutes. The filling should be set and barely jiggly. Cool on a wire rack, then chill for several hours.
The crust can be graham cracker or regular, but make sure to bake it before filling the pie. The recipe can be halved for a smaller pie, and can even become custard or individual mini-pies.