Recipe
May 21, 2013
Lemon Pie Recipe
Step 1: Put the butter in an 8-1/2″ by 6-1/4″ heatproof ceramic or glass dish and put it in the sun or on the stovetop to melt.
Step 2: Crush the cookies in a food processor or blender. Add to the butter and mix well. Press firmly and evenly onto the base of the dish.
Step 3: Whip the cream until fairly stiff. Add the condensed milk and whip to incorporate. Now for the magic — quickly whisk in the lemon juice and see how the mixture thickens! Scrape out over the cookie base and level the surface. Cover the dish with plastic wrap and refrigerate until set.
Step 4: When ready to serve, take the dish from the fridge and cut into not very big, loose squares. If the base seems too firm to cut, leave it at room temperature for 10 minutes or so and then cut.
See more recipes from Tessa Kiros.
Reprinted with permission from Tessa Kiros’s Recipes and Dreams from an Italian Life (2013 Appetite by Random House).
Directions
Yield:
Step 1: Put the butter in an 8-1/2″ by 6-1/4″ heatproof ceramic or glass dish and put it in the sun or on the stovetop to melt.
Step 2: Crush the cookies in a food processor or blender. Add to the butter and mix well. Press firmly and evenly onto the base of the dish.
Step 3: Whip the cream until fairly stiff. Add the condensed milk and whip to incorporate. Now for the magic — quickly whisk in the lemon juice and see how the mixture thickens! Scrape out over the cookie base and level the surface. Cover the dish with plastic wrap and refrigerate until set.
Step 4: When ready to serve, take the dish from the fridge and cut into not very big, loose squares. If the base seems too firm to cut, leave it at room temperature for 10 minutes or so and then cut.
See more recipes from Tessa Kiros.
Reprinted with permission from Tessa Kiros’s Recipes and Dreams from an Italian Life (2013 Appetite by Random House).
[img_assist|nid=2503826|title=|desc=|link=none|align=middle|width=225|height=317]Manos Chatzikonstantis