mama’s way or your way


One has a from-scratch crust and lemony-rich baked fi lliing; the other is a delicious no-cook favorite. Both are ready to impress.


MAMA’S WAY: • Fresh-squeezed fl avor • Buttery crust • Homemade whipped cream


YOUR WAY: •No cooking required •Uses simple convenience items •Cheesecake-like texture


ZESTY LEMON PIE hands on: 20 minutes total time: 6 hrs, 20 min. yield: 8 servings


*If you don’t have a 9-inch deep dish, you can use a regular 10-inch pie plate instead. Prepare recipe, without whipped cream, up to 2 days ahead.


1 cup graham cracker crumbs 3 tablespoons powdered sugar 3 tablespoons butter, melted 6 egg yolks 2 (14-oz.) cans sweetened condensed milk 1 cup fresh lemon juice 1 cup whipping cream 2 tablespoons powdered sugar Garnishes: lemon slices, fresh mint leaves


1. PREHEAT oven to 350°. Stir together fi rst 2 ingredients; add but- ter, stirring until blended. Press mixture on bottom and up sides of a 9-inch deep-dish pie plate. Bake 10 minutes. Let cool completely on a wire rack (about 30 minutes). 2. WHISK together egg yolks, sweetened condensed milk, and lemon juice. Pour into prepared crust. 3. BAKE at 350° for 15 minutes. Let cool completely on a wire rack (about 1 hour). Cover and chill 4 hours. 4. BEAT whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form; dollop over chilled pie. Garnish, if desired.


mama’s way


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