A charmingly good lemon pie for the Easter table

The magic of lemon pie lies in its simplicity. Wind Lindgren

You must have heard of key lime pie, a key lime pie that has its roots in Florida, USA. Lime pie is quite a famous dessert made from lime juice, condensed milk and egg yolks. The pie is easy to make, and its list of ingredients is conveniently short. The key lime pie can easily be turned into a lemon version, which is perfect for Easter.

This pie is easy to prepare in the fridge a few days before Easter. The pie will keep well, as long as you remember to cover it properly so that the flavors of other foods stored in the refrigerator do not get absorbed into the pie. Also leave the decoration until the moment before serving, as the color of the pie can come off from the chocolate eggs.

Lemon pie

Base:

200 g of Digestive biscuits

75 g melted butter or margarine

Filling:

1 cup of condensed milk

4 egg yolks

Juice of 2 organic lemons

2 teaspoons of grated lemon peel

For decoration:

small chocolate eggs

1. Grind the cookies in a blender or with a stick blender. Add the melted fat and mix until smooth.

2. Grease the pie pan and then press the cookie dough onto the bottom and sides of the pan as evenly as possible.

3. Pre-bake the base at 175 degrees for about 8 minutes.

4. Prepare the filling by beating the yolks until the texture is broken in a bowl. Then add condensed milk, lemon juice and grated lemon peel. Beat until smooth. Taste the filling and add lemon juice if needed. The filling can taste a lot of lemon.

5. Pour the filling over the pie base and bake the pie at 175 degrees for 10–15 minutes. Take the pie out of the oven and let it cool down.

6. Move the cooled pie to the refrigerator for at least two hours before serving.

7. Decorate the pie with small chocolate eggs just before serving.