Saskatoon is incredibly sunny. There is some sort of statistic out there on how much sunlight we get per year...and of course I don't know it off the top of my head...but it's a lot. Lots and lots of sun. It can be cold and a trifle windy....but it's BRIGHT! There is so much sun in my office/dining room/ spare room right now I can barely see the computer screen. It streams in and lights up my entire little house. I love days like this.
Feeling all happy and light, I wanted something that tastes how I feel, if that makes sense...and of course it had to be lemon. I know there are some of you out there that will choose Lemon over Chocolate when it comes to desserts. I've witnessed many a heated battle about this. I'm a permanent member of Team Chocolate, but every once in awhile, I shake things up and go see how things are on the other side of the debate. Not so bad!!!
I do love lemon desserts...lemon tart, lemon curd, lemon squares, lemon cream cheese muffins (that I wrote about previously!) But I'm NOTa fan of lemon meringue pie. And the meringue is to blame. All that soggy egg white, that just weeps and makes a sad pie. When I make lemon pie, I only put cream on top, none of that awful meringue. This crust is nice too, because you don't have to make pastry (Yay!), and it's a super quick, press in , bake 10 minutes, bring out, pour the filling in, bake 15 more minutes, and you are done kind of pie. The filling just has 3 ingredients, is the perfect balance of tart and sweet...so really...if you love lemon, (and even if you are on Team Chocolate), go ahead and give this pie a whirl. If you pay attention, you can taste the sunshine.
3/4 cup toasted pecans
1 1/4 cup graham cracker crumbs
3 tbsp sugar
4 tbsp melted butter
2 egg yolks
1 can sweetened condensed milk
grated zest of one lemon
1/2 cup fresh lemon juice
Whipping cream for garnish
For the crust: Preheat oven to 350*F. Combine all of the crust ingredients in a bowl and stir well. Press into a 9 inch glass pie plate. Bake for about 10 minutes.
For the filling: Mix together filling ingredients. Pour into baked pie shell. Bake for 15 minutes until set. Let cool completely. Chill one hour. Spread whipped cream on top. Serves 6.