MAGNOLIA LEMON PIE

ope you all had a wonderful 4th of July! My family and I had a BBQ, and baked some delicious desserts such as this lemon pie. On my summer bucket list I wanted to bake something new, and so yesterday I did just that! It was so fun, and super easy to accomplish.

So in the Magnolia Journal from the spring issue 2, there was a recipe I saved and it was this lemon pie! It's such a light, fresh, and flavorful recipe. I wasn't sure how I was going to like it because I'm not a huge lover of lemon, but I had to try it out anyways. Within my first bite, I was so happy that I was wrong. I loved it. It's a recipe I will definitely keep in my recipe box, and make many times in the future, especially for big parties because it's a desert everyone will love too.

Gram Cracker Crust:
1 1/2 cup gram crackers (21 squares)
1/3 cup sugar
6 tbsp. melted butter

Lemon Filling: 
3 cups sweetened condensed milk
3 egg yolks
2/3 cup lemon juice
salt

Whipping Cream: 
1 cup whipping cream
2 tbsp. sugar
1 tsp. vanilla

Preheat the oven to 350 degrees. Make sure to either lightly butter or use non sticking spray in pie dish. Okay, to start the gram cracker crust, add in crushed crackers, and 1/3 cup of sugar. Stir in melted butter, and mix well. Then, press this mixture into the pan and bake for 8 minutes.

For the lemon filling in another bowl combine milk, egg yolks, lemon juice, and salt. Beat for 4 minutes, and then pour into the baked pan with the crust. Bake this whole pie for 10 minutes. Let cool on the counter for 45 minutes, and place in refrigerator for 1 hour to chill and set.

Now for the whipping cream, it's super easy!! Begin by adding whipping cream, sugar and vanilla in a bowl. Beat on high until fluffy. Spread on cooled pie, and then top it off with some lemon slices, mint spring, or lemon zest for garnish!