Sweet Creamy Tart Lemon Pie
Sweet Creamy Tart Lemon Pie with Candied Lemon Slices
Whole Wheat Flour
or 1+1/2 tablespoons Cornmeal (polenta)
7 tablespoons, soft or melted
Pure Vanilla Extract
fresh squeezed, from about 4 or 5 fresh lemons
Sweetened Condensed Milk
(14 oz can)
Candied Lemon Slices:
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.
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.