Tarta de limón con relleno de 3 ingredientes

Ingredientes

• One Brown Butter Graham Cracker Crust, baked for 10-11 minutes in a 9" (23cm) pie dish or removable bottom tart pan and then cooled slightly
• 250 g freshly squeezed lemon juice
• two 395g cans sweetened condensed milk
• 5 large egg yolks (about 90g of yolks), at room temperature

Preparación

1. 1

   Preheat the oven to 350°f / 180°c.

2. 2

   Bake the graham cracker pie crust as directed. It is easiest to place it onto a baking sheet to help avoid spilling any filling.

3. 3

   While the graham cracker crust is baking, prepare the filling: Combine all the filling ingredients into a large bowl, and whisk until well combined.

4. 4

   Remove the baked graham cracker crust from the oven, and allow to stand for 1-2 minutes.

5. 5

   Add the filling into the baked crust, carefully smoothing the surface if needed.

6. 6

   Return the pie to the oven, and bake for 20 to 22 minutes, until the filling is set and only a little jiggly in the very middle.

7. 7

   Remove the pie from the oven and allow to cool to room temperature on a wire rack.

8. 8

   Transfer to the fridge to cool completely, at least 2 hours, before slicing. Lemon pie can be made up to 3 days ahead.

9. 9

   Finish as desired. Store leftovers in an airtight container in the fridge for up to one week.