Lemon cream pie or squares

Fresh lemon sweets make me think of spring…. so I thought I would share this ridiculously easy but very impressive (REVI) recipe with you today. I’ve noticed that the more exotic Meyer lemons are available in grocery stores here in Ottawa lately, and this recipe would be an excellent way to try them. Meyer lemons are a bit less sour than regular lemons, and the skins have a deeper yellow colour.

Lemon Cream Pie

One small graham cracker or other crumb crust – make your own (a recipe is usually on the side of the graham crumb box, or use the one below) or buy one already made.

One can of sweetened condensed milk

½ cup lemon juice

1 tbsp. grated lemon zest (optional, but adds immensely to the “impressive” part)

Prepare crust if necessary.

Preheat oven to 350°F

Whisk together milk, juice and zest – it will thicken as you mix it.

Scrape mixture into crust with a rubber spatula and smooth it flat.

Bake for 20-25 minutes, until firm.

Cool completely before cutting.

Crumb crust – use for cheesecakes or any other kind of goodie that needs a crumb base.  I like chocolate wafer, vanilla wafer or bran cookie crumbs… just whiz up the cookies in a food processor or place them in a big Ziploc and crush with a rolling pin.

1 ¼ cups crumbs

¼ cup sugar (white or brown)

1/3 cup melted butter or margarine

Mix crumbs and sugar.  Stir in butter, then mix by hand to combine well.  Press into pan.

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