This is Week #29 of my 2011 cooking challenge! Click on the above graphic to view all P&TC recipes. All recipes created for this challenge come from the Food and Wine Annual Cookbook 2010: An Entire Year of Recipes.
I will admit that since starting this blog, I don't often make the same thing twice. If I do make something more than once, its status automatically becomes Excellent. This lemon pie? EXCELLENT. It is insanely delicious and will be made again and again in my kitchen. My husband and I each took a bite and simultaneously went, "Ohhhh! MMMmmm!" We agreed that it tastes like Key Lime Pie's first cousin, Key Lemon Pie. And then we fought over the rest of the piece.
Preheat your oven to 325 degrees F.
Add to a food processor:
14 whole graham crackers, broken
1/4 cup sugar
1/4 teaspoon salt
Pulse until finely ground but not powdery.
Add 6 tablespoons of butter and pulse until the crumbs are evenly moistened.
Transfer to a 9-inch springform pan and press into the bottom and two-thirds up the side. Set the pan on a rimmed baking sheet.
In a medium bowl, whisk together:
Two 14-oz. cans sweetened condensed milk
1 1/4 cups fresh lemon juice
In another bowl, add:
2 tablespoons finely grated lemon zest
8 large egg yolks
Using a handheld mixer, beat the zest-yolk mixture until pale.
Beat in the condensed milk mixture until smooth.
Pour the filling into the crust.
Bake in the preheated oven for about 25 minutes, or until the edges are set and the center jiggles slightly when the pie is moved.
Transfer the pan to a rack. Allow it to cool for 1 hour. Loosely cover the pan with plastic wrap and freeze the pie for at least 6 hours or overnight.
Wrap a warm, damp kitchen towel around the side of the springform pan to release the pie and remove the ring. Using a hot knife, slice the pie, transfer to plates and serve immediately.
Excellent excellent excellent!