LEMON PIE

Lemon pie is a smooth, silky and delectable dessert which is very easy to make with very less and easily available ingredients. It's sweet and tangy taste makes it super yummy which can be served in any kind of get-together. I made it quite often for my kids school tiffin as Friday special treats.


INGREDIENTS 
For Base:
1 cup (around 15-20 pieces) Digestive biscuits (I used Marie)
5 tbsp melted butter
2 tbsp powdered sugar

For Filling:
4 egg yolks
1 can / tin condensed milk
1/4 cup freshly squeezed lemon juice 

METHOD

1. In food processor add roughly crushed biscuits and pulse to make smooth fine powder. Add powdered sugar and melted butter. Pulse again to blend the ingredients together.

2. Transfer into a pie pan and press the mixture onto the bottom and sides of pie pan.

3. Bake for 10 minutes or till its lightly brown in pre-heated oven at 180? C and let it cool completely.

4. For Filling: In a bowl or using hand beater whisk egg yolks till creamy and light yellow. I used stand mixer as shown in the pic below. Add condensed milk and lemon juice. Whisk till well combined.

5. Pour the mixture on cooled base and bake for another 15 minutes.

6. Let it cool down completely and transfer in refrigerator for 12 hours or overnight.

7. Slice and serve!

NOTES:
1. Make sure to use room temperature  eggs.

2. After getting baked the pie might rise but after coming down to room temperature it will settle down.

3. It's important to refrigerate it in fridge for several hours best is to keep overnight. 

4. To check whether pie is baked, shake the pan slightly and filling should not wobble at all.