Frozen Lemon Pie with Condensed Milk

Ingredients:

Filling

• 400 gr. condensed milk
• 2 tbsp grated lemon zest
• 3/4 cup fresh lemon juice
• 1/3 cup sugar
• 4 pasteurized egg yolks from category SV eggs
• Whipped cream, for decoration
• Candied lemon zest, for garnish

Cake

• 1/3 cup sugar
• 1/4 teaspoon fine salt
• 8 tbsp (110 g) melted butter
• 2 cups crushed to a crumbly consistency whole grain graham crackers
• Additional equipment: tart pan with a diameter of 23 cm.

Preparation:

1. For the base: Preheat oven to 180°C (350°F). In a medium bowl, combine whole-grain cracker crumbs, sugar, and salt. Stir in the butter. Transfer the mixture to a 9-inch (23 cm) tart pan. Press the mixture evenly into the bottom and sides of the pan to form a crust (I use a metal measuring cup). Bake for 12 minutes. Let cool completely.
2. For the filling: In a large bowl, combine the condensed milk, lemon zest and juice, sugar, and egg yolks. Whisk until thoroughly combined. Pour the filling over the crust. Freeze for at least 2 hours. Garnish with whipped cream and candied lemon zest.
   
   We offer another one lemon pie recipe.