Thank you Francis Lam. I found this recipe in one of his elusive columns. I have no idea where he went to but I enjoyed his writing. This is essentially a key lime pie made with lemons. It’s fairly easy and everyone loves it.
For the crust you need a pack of graham crackers, a stick of butter and 3 TB sugar, one egg white and a dash of cinnamon (Francis Lam insists). And for the pie 5 egg yolks, two 14 oz cans of sweetened condensed milk, lemon juice, a half a cup and lemon zest, like 2 or 3 TB and a pinch of salt.
For the topping one cup heavy cream, one bar of cream cheese, 3 TB powdered sugar, pinch of salt and a dribble of vanilla, 2 tsp lemon zest.
I like my pies square, no matter what Loralyn says (and she will not be the recipient of any of my lemon or key lime making efforts either) so I haul out my trusty adjustable pan, slap some parchment down, fit it to the right size, spray it with baking spray and set the oven to 350.
Next I pound the bag of graham crackers to suitable crumbs and put it in the processor, add the melted butter, sugar and egg yolk, pinch salt and cinnamon and process until you have a spreadable batter. And then spread that batter and pop it in the oven for 12 minutes.
Once the crust is cooled slightly (5 minutes is fine) whisk together the egg yolks and sweetened condensed milk. While you’re waiting for the crust to cool you can spend some time thinking about what you are going to do with all those egg whites. Or, if you are like me you can get the kitchen even messier. I don’t know how that works, but it works for me. When the crust is coolish, whisk the egg yolks and sweetened condensed mile together and then add the lemon juice and zest into the egg mixture and pour it onto the crust. Bake for 12 minutes.
You can eat it like that (well, you have to make it cold first so the custard sets) or you can add a second lustrous layer to it. And believe me, this makes the lemon pie something to serve the queen. I whip together a bar of cream cheese and a cup of whipping cream along with powdered sugar and lemon zest. Ooh mama. Spread that on the top of the cold lemon pie and let it sit over night.