So, I was snuggled in bed between my gorgeous Madeline Gray sheets ;) reading the Spring issue of Magnolia Journal and I came across the recipe for Joanna's Lemon Pie. I'm a lemon lover (I know that sounds weird). But I love a lemon in my water, I have lemon scented soaps and candles throughout the house (ready for spring) and I spent four years at Auburn University drinking Toomer's Lemonade... I know and love the lemon. So when I saw this recipe I knew I had to try it and I also knew I wanted to share it here... from my home/test kitchen to yours! ;)
So I literally baked this pie while frying up burgers in the cast iron skillet, doing a load of laundry and ironing tea towels. Being able to multitask while baking a pie and have the result actually turn out well is a hallmark of a good and easy recipe in my opinion!
INGREDIENTS:
- Nonstick spray for baking
- 1 1/2 cups crushed graham crackers (I bought mine already crushed — Kroger brand... I recommend it)
- 1/3 cup of sugar
- 6 Tbsp. butter, melted
- 3 cups sweetened condensed milk
- 3 egg yolks
- 2/3 cup lemon juice
- A dash of salt
- 1 small carton (1 cup) whipping cream (I used a carton the size of a small milk carton you would get in elementary school)
- 2 Tbsp. sugar
- 1 tsp. vanilla
- lemons for garnish
HOW IT WENT:
1. Preheat the oven to 350 degrees F. Lightly coat a 9-inch pie plate with nonstick spray. In a bowl combine crushed graham crackers and 1/3 cup sugar. Stir in melted butter; mix well. Press cracker mixture into prepared pie plate. Bake 8 minutes. (just enough time to transfer the wash to the dryer and clean the bowls)
2. In another bowl, combine milk, egg yolk, lemon juice and salt. Beat on medium speed 4 minutes (I used my stand mixer and just set the timer). Pour mixture into baked pie crust. Bake 10 minutes. Cool pie on the counter for 30 minutes. Place in the refrigerator at least 1 hour or until set. (this is the perfect time frame to clean your kitchen and iron and fold tea towels ;))
3. In a bowl combine whipping cream, 2 Tbsp. sugar, and vanilla. Beat on high speed until fluffy. (again, utilize that stand mixer) Spread on cooled pie. Garnish with fresh lemon slices and a sprinkle of lemon zest. (this was my favorite part... making it look delicious)
This recipe is husband approved and wife approved and tummy approved. I'll be making it for Easter and maybe just whenever I feel like a little lemon boost over the Spring and Summer months. I highly recommend it! I also recommend serving it alongside a "fixin'" tea towel. But that's just me! ;)
