No Fuss Lemon Pie + Where I’ve Been and Blog Changes

Today I am so excited to share with you not only a genius recipe but some exciting changes here on my blog! Yes, I changed my blog name, and yes it has been a while since I’ve been on here. I want to share what I’ve been up to and ultimately why I decided to go with these changes, and then we’ll get onto the delicious recipe!

Around last fall when I stopped posting I realized I was sort of unhappy with the direction my blog was going in and its overall theme in general. I knew I wanted to change some things up but between the holiday season, work, and being a full-time student I found myself being very overwhelmed and in a creative rut. I decided to take a break until I got more clear with the direction I wanted to go.

I ultimately decided I wanted to change the name and theme, and centralized my content ideas a little more, and I’m stoked to be back! I wanted a name that felt more like me, and something that alluded to more food content on the blog. I also definitely wanted a name that had citrus. Being from Arizona and being Southern Italian, citrus is a huge part of my life and I was really hoping to find a name that could include it. I finally decided on Lovely Limone and I hope you guys love it as much as I do!

 

All that being said, what better dish to kick off my new blog with than a lemon dessert?! I know you all will love this pie as much as I do! Let’s get into it shall we?

This dessert is easy as pie (sorry, had to do it) 😉 and tastes incredible! It’s ingredients and technique are similar to key lime pie, but instead of a graham cracker crust I changed things up a bit. I’ve made this pie many times and decided to make it once with chessmen cookies, and let me tell ya, it sure works!

The chessmen cookies provide even more of that warm buttery flavor. It’s like a regular short pastry crust and graham cracker crust had a baby. This pie gives you all the flavors of an amazing lemon pie, but it takes half the time!

You’ll start out by making the crust. All you have to do is crush 1 1/2 cups worth of the cookies.  You can put them in a food processor for a super fine crumb or just smash them with a rolling pin in a plastic bag. Whatever you prefer is fine! Next, add them to a bowl with the butter and mix until it becomes a sand like texture. Press it into your pie pan. Bake at 350 degrees Fahrenheit for about 7-10 minutes, just until the crust is slightly golden. Set aside and let cool.

Next make the filling! Add the lemon juice, zest, egg yolks and sweetened condensed milk to a mixing bowl and whisk until fully combined!

Pour into your crust and bake until set, but still a little jiggly, about 20-22 minutes. 

Cool to room temperature completely before setting in the fridge to continue to set! Allow the pie to stay in the fridge for at least 5 hours or preferably overnight. This will just ensure the pie is completely set and has the best texture.

p.s. I love a good crust to filling ratio. So good!

For the whipped topping, add a cup of whipping cream and 2 tablespoons of sugar to a bowl and whip until stiff peaks form! Dollop on top of the pie however you wish. I also added candied lemon slices, just for appearance. You can check out my video on the pie for more details 🙂

I can’t wait to hear what everyone thinks of this pie! With spring approaching, I’m all about lemon flavored anything! Hope you all enjoy 🙂

 

With Love,

Jenna