Lemon Pie Recipe
This is as easy as it can get to make a pie, though it needs a good few hours to set and hold in the fridge, so making it the day before is perfect. You can scatter a handful of chopped almonds over the top if you like, or just serve it plain.
9 tbsp butter, chopped
4-1/2 oz. rectangular marie (petit beurre) or graham crackers
1 cup heavy whipping cream
1 (12-oz.) can condensed milk
Juice of 2 large lemons
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).