Lemon Tart

Since we had a very spicy meal for dinner, I decided that it needed a nice cooling touch of dessert to bring our taste buds back to normal so, I made this very easy "Lemon Tart".  To my understanding this its a southern recipe and in New Orleans they call it"Icebox Lemon Pie" and it is the easiest desert I have ever made.

Lemon Tart

Ingredients                                                                Serves: 8

1     9 inch graham cracker crust (make your own if you have the time)

2     14 oz cans condensed milk

1 1/4 cup fresh lemon juice (strained)

       zest of 2 lemons

8     large egg yolks

       sweetened whipped cream for topping

Method

Preheat oven to 325 degrees

Whisk the condensed milk and lemon juice together and set aside.  Whisk the egg yolks and lemon zest until pale yellow (about 1 minute) then add the lemon condensed milk mixture to it.

Pour the mixture into your prepared graham cracker lined pie dish then set on top a large baking sheet and bake for 25 minutes, the custard should still be slightly jiggly in center.  Cool on rack for about 1 hour.  Place a few toothpicks on top of pie then place a plastic wrap over pie and make a tent.   Put in freezer for at least 6 hours or overnight.  Bring to room temperature for about 15 minutes before serving and add a dollop of sweet whip cream on top.