Lemon Cream Pie
Bright lemony creamy filling with sandy graham cracker crust, topped with lightly sweeten soft whipped cream - I believed J would love it. Yes, he did! The filling was based on sweetened condensed milk, just like key lime bar's filling by Cook's Illustrated, by leveraging the chemical reaction, or curdling that happens when condensed milk meets lime juice's acid. But not using lime but lemon here. This method called for much less egg yolks (I used two) than traditional French lemon tart and the result at least for me tasted so much better.Condensed milk was nicely sweet, so sugar wasn't added at all.
