Condensed milk lemon pie

This is lemon pie with a twist. It's a cross between a traditional lemon pie and a lemon cheesecake. The crust is made with cookie crumbs like a cheesecake, but then the filling uses condensed mild instead of cream cheese. 

The result? A completely decadent lemon pie, which my husband says it's the best dessert I ever baked.

Scroll down to find out how I make it:


Ingredients

For the crust:

• 400 grams of your favorite cookies - I usually use simple butter cookies but you can use whichever you want as long as they don't have a too strong taste - you still want the pie's main flavor to be the lemon...
• 1 tablespoon of butter or margarine
• 2 eggs

For the filling:

• 1 can of condensed milk (low fat works just fine)
• 4 egg yolks (save the egg whites for the meringue top)
• the zest of one lemon 
• 4 tablespoons of lemon juice

For the meringue top:

• 4 egg whites
• 4 tablespoons of sugar

Instructions:  

Start with the crust. Place the cookies in a ziplock plastic bag and press until they turn into crumbs. Alternatively you can use a food processor to do this, but I find the process messier and you run the risk of getting cookie dust instead of cookie crumbs...

In a bowl, use your hands to combine the cookie crumbs with the eggs and the butter. Spread that mixture evenly over the bottom and sides of a pie pan (I usually use a 9 inch pan with a loose bottom). Leave the pan in the fridge for about 30 minutes while you prepare the filling.

For the filling, mix all ingredients together and heat the mixture in the stove. Use low heat (no boiling) and stir often. Once the mixture starts to thicken, remove from the heat and let it cool for a few minutes.

Pour the filling over the pie crust, place in a warm oven (180º C) and bake for about twenty minutes.

To make the meringue, mix the egg whites with the sugar and spread the mixture over the pie once it's out of the oven.

Place the pie back in the oven for just a couple of minutes until the top of the meringue turns a pretty golden color. 

Let the pie cool and serve at room temperature or place in the fridge for a while before serving.

Click the image below for a printable pdf version of the recipe: 

Enjoy, 

 

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