Lemon pie recipe


+ crust

4 tablespoons (½ stick) unsalted butter, melted and cooled, plus more for frying

1 1⁄2 cups (about 24 squares) graham cracker crumbs

1/4 cup of sugar

+ fill

2 large egg yolks

1 can (14 ounces) condensed milk

1⁄2 cup freshly squeezed lemon juice (about 3 lemons)

*to equip:

Preheat oven 350 degrees Fahrenheit. Grease an 8-inch square baking dish with softened butter. Line the base with plain paper, leaving a 2-inch overhang on different sides.

In a food processor, finely grind the graham salt. We put sugar and margarine and mix them to mix. Press formula into bottom of pre-baked baking dish and 1 inch up sides. Cook until gently fried, 8 to 12 minutes. Cool outside for 30 minutes.

In time, make the filling. In a large bowl, whisk together egg yolks and thickened milk. Add lemon juice and beat until smooth. blank filler in cooler cover; Spread painstakingly to the edges.

Heat until firm, about 15 minutes. Cool in pan on a wire rack, then chill in refrigerator for at least 1 hour before serving. Using parchment paper, gently lift lemon box from plate and transfer to cutting board. With serrated blade, cut into 16 squares, cleaning blade with damp kitchen towel between each piece.