Ingredients

For the crust:

1 1/2 cups Honey Made Graham Crackers crushed with rolling pin

1/4 cup sugar

8 Tbs unsalted butter

For the filling:

6 pasteurized egg yolks

1/4 cup sugar

1 (14 oz) can sweetened condensed milk

1 Tbs lemon zest

3/4 cup freshly squeezed lemon juice

For the topping:

1 cup cold heavy cream

1/4 cup sugar

1 Tbs pure vanilla extract

Instructions

Preheat oven to 350 degrees F

For the crust, melt the butter in a saucepan over medium heat and add the graham cracker crumbs and sugar and combine in the saucepan. When combined and cooled enough to touch then press into a 9 inch spring form pan. Make sure your crust is pat down firm and of even thickness. Bake for 2 minutes and allow to cool completely.

For the filling, beat egg yolks and sugar on high speed with a hand mixer for 5 full minutes until thick. On medium-high speed, add condensed milk and lemon juice and mix for another 1-2 minutes. Mix in lemon zest with a rubber spatula. Pour mixture into springform pan and freeze until firm, approximately 30 minutes.

For the topping, beat heavy cream on high speed in a stand mixer until soft peaks form. add sugar and vanilla and beat until firm. Spoon an even layer with an offset spatula on top of pie filling and return to freezer for 8 hours or overnight.

Quick Notes Garnish with lemon wedges: feep frozen

Meal type: dessert

Copyright © Copyright andicakes 2010.

Recipe by yumm yumm yumm.

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