I have been putting together a little dinner get together for a few of the girls from my office and their hubbies. Because it's scheduled for Good Friday, I am planning on making a meat-free meal. We will have basil roasted veggies with couscous and Mr. B's BBQ Shrimp, which other than a healthy dose of butter, calls for several nice squeezes of lemon juice. I thought since that was the case, this lemon pie recipe (also from the Mr. B's cookbook) would compliment the BBQ Shrimp well.
When I tell you this is the most delicious pie recipe you have ever tasted, I am really not being dramatic. It is AMAZING! I love the buttery crust and the rich lemony filling. The raspberry coulis adds a nice tart flavor to counterbalance the filling. What's best about this pie is that you can make it ahead of time and chill it. It only gets better and better!
2 cups graham cracker crumbs (I usually add the grahams to the food processor and crumble in a few easy pulses)
3/4 cup melted unsalted butter
1/4 cup firmly packed light brown sugar
2 cups sweetened condense milk
5 large egg yolks
1/2 cup lemon juice
1 tsp grated lemon zest
1/2 tsp vanilla
whipped cream as a garnish (I prefer it made from scratch)
Preheat oven to 350 degrees.
In a bowl combine graham cracker crumbs, butter and sugar (you can also add ground pecans too) and spread into and up sides of a 9 inch pie plate, pressing down. Bake crust for 10 minutes. Reduce oven temperature to 300 degrees.
In a bowl whisk together condensed milk, yolks, lemon juice, zest, and vanilla. Pour mixture into crust. Bake in oven 20 to 25 minutes, or until set. Serve with whipped cream.
2 pints strawberries
1/2 cup sugar
3 tbsp lemon juice
2 tsp cornstarch
In a small saucepan combine raspberries, sugar, and lemon juice and cook over a low heat 5 minutes, or until raspberries soften. Strain through a fine mesh sieve, pressing down on berries with a rubber spatula. Return strained puree to saucepan and stir in cornstarch. Bring to a boil. Once thickened, chill.