‘Key’ Lemon Pie

“Key” Lemon Pie. Photos by Keri White

This delicious, simple and refreshing pie is perfect for this time of year. It requires minimal time in the oven, is served chilled and delivers a burst of lemony freshness that is the perfect cap to a summer supper. We served it following local tilefish with a soy-ginger glaze, and it was delicious.

And the word “key” is in quotes because this mimics a key lime pie, using the same technique and recipe, just swapping out lemons.

“Key” Lemon Pie
Makes 1 9-inch pie, approximately 8 servings

½ stick butter
1½ cups graham cracker crumbs
2 tablespoons sugar
1 can sweetened condensed milk
2 eggs
Zest of 1 lemon
¾ cup fresh squeezed lemon juice
Lemon slice and/or fresh mint leaves to garnish

Heat your oven to 350 degrees F.

In a glass pie pan, melt the butter in a microwave. Add the graham cracker crumbs and sugar and mix well. When the mixture is uniform in texture, firmly press it into the bottom and up the sides of the pan to line it evenly.

Bake the pie for 8-10 minutes until the crust begins to brown.

While the crust bakes, mix the remaining ingredients in a medium bowl with a whisk until it begins to thicken. When the crust is done, pour in the lemon mixture, and bake it for another 10-15 minutes until the filling is just beginning to set.

Remove the pie from the oven, cool it completely and chill for at least 4 hours. Serve it topped with fresh whipped cream.


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