Condensed milk used to be a staple in our home growing up because my tía-abuela used to use a spoonful of it in her coffee. Sometimes if I was lucky, she would let me have some of the condensed milk that was on the lid of the can when she opened it, or if it was a can that was just about empty, I could enjoy the remnants. As an adult I stary away from condensed milk in my coffee, but I've found that I like to use condensed milk to make an easy and delicious Meyer lemon pie. Bonus is that it pairs excellently with coffee.
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Why Meyer lemons as opposed to regular old lemons? Because Meyer lemons are sweeter and less acidic. The texture of this pie ends up being creamy and smooth with a wonderful citrus flavor.
Meyer Lemon Pie with Condensed Milk
Prep time: 10 minutes
Makes: 1 pie
Bake time: Approximately 17 minutes at 350°
Ingredients:
3 egg yolks
1 (14 oz) can condensed milk
1/2 cup of Meyer lemon juice (seeds removed)
1 pre-made pie crust (graham cracker crust or other cookie crust)
whipped cream (from can or hand whipped)
3 egg yolks
1 can (14 oz.) Eagle Brand Sweetened Condensed Milk
1/2 cup of Meyer lemon juice
1 pre-made pie crust
whipped cream
Preheat oven to 350°F. Beat egg yolks and condensed milk on high for about 5 minutes. Continue beating while gradually adding Meyer lemon juice. Pour into pre-made pie crust.
Bake for approximately 17 minutes to cook eggs.
Let cool, then refrigerate. Serve with whipped cream.
Recipe from Unknown Mami.
Image via Claudya Martinez
