Taking advantage of this beautiful, inspiring season , this week I decided to bake a Lemon Creamy Pie. The result is a delicate cake with a velvety texture.
One slice is not enough!
Enjoy this recipe Simple & Delicious 😉
1 Graham crackers pie shell (9 inches)
1 tablespoon butter, softened
1 cup organic granulated cane sugar
2 eggs, separated
1 cup whole milk
4 tablespoons all-purpose flour
1/8 teaspoon salt
1/4 cup lemon juice
1 lemon peel, grated
Preheat oven at 325 degrees.
In a large bowl, with a hand or stand mixer beat sugar and butter until well blended. Add egg yolks, one at a time, beating well after each addition. Beat in milk, flour, salt, lemon
juice and lemon peel, then set aside.
In a small bowl, beat egg whites at stiff peak , then fold into the lemon mixture.
Pour gently into the pie shell and bake for around one hour or until lightly browned on top.
Let cool completely.
Serve every slices garnished with whipped cream and lemon twists.
Store in the fridge.