Lemon (not Key Lime) Pie

Guess what? I made pie - IN MY NEW KITCHEN!!!

And I'm sure it surprises no one that this was the very first room that got even remotely close to being unpacked and put away since we've moved in. 

Mostly cause we've got this orchard in the backyard. 

Green plum, red plum, lemon, green apple, nectarine, avocado, fig, orange....

We're gonna have a bumper crop. And currently it's the lemons going bonkers. Seriously. 

And I've got this crazy aversion to wasting any sort of produce. Especially if it came from the backyard.

So we make pie! And an easy pie at that. 

Cause at 25 weeks, this momma can't see her toes anymore and needs to sit down. 

Oh, wait - there they are! Or, rather, half of them. (look hard - they're small)

Back to the pie. Crush up some graham crackers in a food processor.

Once they're crumbled, pour in the melted butter.

Then the sugar. 

The mixture will be crumbly, but will pack together. Push into a 8" tart shell. Bake for 5 minutes. 

Zest up 2 lemons. 

Juice lemons enough to get a 1/2 c. of juice. I needed two of my gargantuan ones. You'll probably need more.  

In a medium sized bowl, beat together the lemon juice, lemon zest, a bit of vanilla and 2 egg yolks. 

Drizzle in the sweetened condensed milk. 

Beat until white, smooth, and thick. 

Pour into the baked off shell.

Bake for 20-25 minutes, until no longer jiggly. Toss into the fridge for at least an hour (the longer the better). 

Top with whipped cream and serve!

Lemon (not Key Lime) Pie

For the crust:
1 package (8 full rectangles) graham crackers (I used low-fat ones, they were what I had)
1/4 c. butter, melted
1/4 c. sugar

For the filling:
1/2 c. lemon juice
zest from 2 lemons (at least - if you need more you get your 1/2 c. juice, zest 'em all)
1/2 tsp vanilla
2 egg yolks
1 can sweetened condensed milk
whipped cream for topping

Preheat your oven to 350 degrees. Crush up the graham crackers in a food processor. Once they're crumbled, put in a medium bowl and pour in the melted butter. Add the sugar and stir until combined. The mixture will be crumbly, but will pack together. Push into a 8" tart shell. Bake at 350 degrees for 5 minutes. 

In a medium sized bowl, beat together the lemon juice, lemon zest, a bit of vanilla and 2 egg yolks. Drizzle in the sweetened condensed milk. Beat until white, smooth, and thick. Pour into the baked off shell. 

Bake for 20-25 minutes, until no longer jiggly. Refrigerate for 1 hour at least. Top with whipped cream right before serving. Enjoy!