Tarta de limón con limones enteros

Ingredientes

• 1 1/2 lemons, cleaned + dried
• 1 1/2 cups sugar
• 1 egg, room temperature
• 2 egg yolks, room temperature
• 1 1/2 tablespoons cornstarch
• 1/2 cup Greek yogurt, plain (whole milk)
• 4 tablespoons butter, melted + cooled
• 1 graham cracker crust (homemade or store-bought)
• To serve: fresh whipped cream or a dusting of powdered sugar

Preparación

1. 1

   --- Lemon Pie ---

2. 2

   Preheat oven to 325°F.

3. 3

   Quarter the lemons + remove any seeds.

4. 4

   Add the lemons (including the peel and pith) and sugar to a blender basin. Blend, scraping down the sides if needed, until smooth.

5. 5

   Add the eggs, yogurt, cornstarch, and butter to the blender, and blend until smooth. Tap the blender on the counter a few times to remove as many bubbles as possible.

6. 6

   Slowly pour the mixture into the graham cracker crust.

7. 7

   Bake for 20 minutes, and then increase temperature to 350°F. Bake another 25-30 minutes, until the lemon filling has mostly set with a slight wobble.

8. 8

   Serve within 1-2 days along with whipped cream or powdered sugar. If not serving within a few hours of baking, store covered in the fridge.