From Clancy's restaurant of New Orleans and Food and Wine magazine; simply the best and lemoniest you've ever tasted. Bar none. Prep time is freezing and cooling time.
tablespoons lemon zest, finely grated (remember to zest before you juice!)
8
large egg yolks
NUTRITION INFO
Serving Size: 1 (185) g
Servings Per Recipe:
8
AMT. PER SERVING% DAILY VALUE
Calories: 534.7
Calories from Fat 208 g39 %
Total Fat 23.1 g35 %
Saturated Fat 12.7 g63 %
Cholesterol 241.1 mg
80 %
Sodium 267 mg
11 %
Total Carbohydrate
73.1 g
24 %
Dietary Fiber 0.6 g2 %
Sugars 65.2 g260 %
Protein 11.6 g
23 %
Advertisement
DIRECTIONS
Preheat the oven to 325°. In a food processor, pulse the graham crackers with the sugar and salt until finely ground but not powdery. Add the 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 the condensed milk with the lemon juice. In another bowl, using a handheld mixer, beat the lemon zest with the egg yolks until pale. Beat in the condensed milk mixture until smooth. Pour the filling into the crust.
Bake the pie for 25 minutes, until the center jiggles slightly and the edges are set. Transfer the pan to a rack; let cool for 1 hour. Loosely cover the pan with plastic wrap and freeze the pie for at least 6 hours.
Wrap a warm, damp kitchen towel around the side of the springform pan to release the pie; remove the ring. Using a hot knife, slice the pie, transfer to plates and serve.