Simple Lemon Pie

"It is probable that the lemon is the most valuable of all fruit for preserving health."  Maude Grieve

Hiya followers! Oh boy, will this winter ever end?! It's uber chilly, there's still ice on the driveway and not to mention, more snow in the forecast! Ack!
So, to brighten up our day, I've decided to post my recipe for a super sunny and super lively lemon pie. Perfect for Spring, non?! The best thing about this pie is how insanely easy it is to make! Another great thing about this recipe is that with the same amount of filling for the pie, you can alternatively make 4 dozen mini lemon tartlets. I recently brought them to an afternoon tea party/baby shower my Mum organized for our newest addition to the family, my nephew Elijah! What a great afternoon with fantastic company, food and tea!

Simple and Tasty Recipe:

Simple Lemon Pie
(makes 1 pie or about 48 mini tartlets)

1x9" pie shell, homemade or store bought
4 egg yolks, large size
1 tin (300 ml) sweetened condensed milk
Zest from 1 lemon
1/2 cup lemon juice, about 2 lemons squeezed
Icing sugar and fresh mint, for garnish　

Preheat oven to 350 degrees.
Blind bake the pie shell for 15 mins. Remove and set aside.
Meanwhile, whisk the yolks, condensed milk, zest and lemon juice together until well combined. Pour the filling into the pie shell and return it to the oven. Bake for 20 to 25 mins until the filling is set. Remove from the oven and allow the pie to cool completely in the pie dish. Refrigerate until the filling is cold, 2 hours to overnight (cover lightly if leaving overnight). Dust the top with icing sugar, garnish with mint and serve. Enjoy!

For the mini tartlets:
You will need enough pastry for a double crust pie. Cut out 48 rounds of the pastry and press the rounds into greased mini muffin tins. Fill the shells with the lemon filling just to the top. Bake at 350 degrees for 20 mins, until the filling is set. Remove from the tins and allow to cool, dust with icing sugar and serve. Enjoy!

My nephew, Elijah Adam Visheau!