| Cook Time | 30 minutes |
| Servings |
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Ingredients
Pie Crust:
- 95 g Whole Wheat Flour 3/4 cup
- 65 g Plain Flour 1/2 cup
- 1/4 cup Wheat Bran or 1+1/2 tablespoons Cornmeal (polenta)
- 65 g Sugar 1/3 cup
- 1/4 teaspoon Baking powder
- 1/4 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 95 g Unsalted Butter 7 tablespoons, soft or melted
- 20 g Honey 1 tablespoon
- 30 ml Milk 2 tablespoons
- 1/2 teaspoon Pure Vanilla Extract
Filling:
- 3/4 cup Lemon Juice fresh squeezed, from about 4 or 5 fresh lemons
- 4 Egg Yolks
- 420 g Sweetened Condensed Milk (14 oz can)
Ingredients
Pie Crust:
Filling:
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Instructions
- Preheat oven to 180°C. / 350° F.
- Mix all the pie crust ingredients until thoroughly combined.
- Press firmly into a 23 cm (9") pie dish.
- Bake for 7 to 9 minutes.
- Cool on wire rack.
For Filling:
- Juice lemons.
- Set aside.
- In a mixing bowl, beat egg yolks and condensed milk with an electric mixer for 2 or 3 minutes until mixture lightens up.
- Slowly mix in lemon juice and then mix well.
- Pour mixture into prepared crust.
- Bake for 20 to 25 minutes or until pie is set.
- Transfer to wire rack.
- Cool until pie reaches room temperature.
- Chill and store in refrigerator.
For Candied Lemon Slices:
- Combine the sugar and water in a saucepan, heat until the sugar dissolves and the liquid is clear.
- Add the sliced lemons, and simmer until the rinds soften, about 15 minutes.
- Lay on parchment paper to cool, then store in the the fridge until needed.
- Dip slices in sugar just before serving.
- Pie should be served chilled.
- Top with whipped cream and candied lemon slices.
Recipe Notes
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