The Fluffiest and Light Lemon Pie

This fluffy treat is both simple and tasty. You might want to make two of these, because, it will disappear quickly!

INGREDIENTS

For the crust:

• 1 3/4 cups flour
• 2/3 cups confectioner’s sugar
• 1/4 cup corn starch
• 3/4 tsp salt
• 12 Tbsp butter, slightly cooler than room temperature

For the filling:

• 4 large eggs, lightly beaten
• 1 1/3 cups brown sugar
• 3 Tbsp flour
• 2 Tbsp grated lemon zest
• 3/4 cup lemon juice from 4 lemons
• 1/3 cup whole milk
• 1/8 tsp salt

METHOD

1. Preheat the oven to 350°F. Butter a 13″ x 9″ baking dish and sprinkle with flour.
2. Mix the flour, powdered sugar, cornstarch, and salt in a blender. Once it’s mixed together, cut the butter into 1″ pieces and add it to the mixture. Process the mixture until it’s a pale yellow and has a coarse texture.
3. Put the mixture into the baking dish and press it to the bottom and sides.
4. Refrigerate the crust for about 30 minutes, then bake for 20 minutes.
5. While you’re waiting for the crust, mix the eggs, brown sugar, and flour in a medium-
6. sized bowl. Then, stir in the lemon zest, lemon juice, milk, and salt.
7. Once the crust is done baking, reduce the oven’s temperature to 325 °F.
8. Stir up the filling mixture, then pour it into the crust. Bake the pie until the filling feels firm (about 20 minutes).
9. Move the baking pan to a wire rack and let it cool for about 30 minutes. Sprinkle some confectioner’s sugar on top, cut, and devour.

Buon Mangiati!