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A sweet, citrusy, mostly make-ahead finish to your Father’s Day meal

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2 (14-ounce) cans sweetened condensed milk

3 large egg yolks

3/4 cup plus 2 tablespoons lemon juice (5 lemons)

1 cup heavy cream

1/2 teaspoon vanilla extract

1. Adjust oven rack to middle position and heat oven to 325 F. Process graham crackers and sugar in food processor until finely ground, about 30 seconds. Add melted butter and pulse until combined, about 8 pulses.

 

2. Transfer crumbs to 9-inch pie plate. Using bottom of measuring cup, press crumbs into bottom and up sides of plate. Bake until crust is fragrant and beginning to brown, about 15 minutes. Let crust cool completely on wire rack, about 35 minutes. Increase oven temperature to 375 F.

3. Reserve 3 tablespoons condensed milk. Whisk remaining condensed milk and egg yolks together in bowl until smooth. Slowly whisk in lemon juice. Pour filling into cooled pie crust. Bake pie until edges are beginning to set but center still jiggles when shaken, about 15 minutes.

4. Let cool for 1 hour on wire rack. Refrigerate until chilled and set, at least 3 hours or up to 24 hours.

5. Using stand mixer fitted with whisk, whip cream, reserved condensed milk and the vanilla on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Spread whipped cream evenly over top of pie. Serve.

(For 25 years, confident cooks in the know have relied on America’s Test Kitchen for rigorously tested recipes developed by professional test cooks and vetted by 60,000 at-home recipe testers. See more online at www.americastestkitchen.com/TCA.)


 

 

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