Lemon Pie

Anything involving lemons pretty much has my attention. I recently hijacked my friends Magnolia Table Cookbook and the contingency was I had to make the Lemon Pie and save her a piece. So I did what any good friend would do I made the pie, the result, insane DELISH!

I have found a couple gems in this cookbook and the Lemon Pie was no exception. It was the perfect amount of lemon, not too tart, it was just the right flavor. A friend recently got engaged and I thought what a perfect excuse to make this pie to celebrate. No words were spoken once we all dug in. A pie leaving you speechless has to be pretty good.

Joanna’s recipe includes a Graham cracker crust however next time I make it I would tweak the recipe slightly and use Biscoff cookies instead. We love Biscoff in our house so any excuse to bake with them is just a win win.

Lemon Pie Recipe

Pie Ingredients

1 ½ cups crushed Biscoff Cookies (or Graham crackers or a mix of both)
6 tbs butter melted
⅓ cup sugar
3 cups “sweetened condensed” Milk
3 egg yolks
⅔ cup lemon juice (3-4 lemons)
Pink of salt

Whipped Cream Ingredients

1 cup whipping cream
2 tbsp sugar
1 tsp vanilla extract

Instructions

1. Combine crushed cookies, melted butter and sugar. Mix well and press into greased pie dish. Bake for 8 minutes at 350.
2. Mix sweetened condensed milk, egg yolks, lemon juice and salt in a mixer. Mix well on medium speed.
3. Pour into pie crust and bake for 10 minutes at 350.
4. Place pie in the refrigerator for at least an hour allowing it to set.
5. Mix whipped cream, sugar, and vanilla. Whip until fluffy and add to cooled lemon pie.
6. Garnish with lemon slices, lemon zest and mint leaves.