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YUMMY LEMON PIE

INGREDIENTS

1/2 cup unsalted butter
1/4 cup granulated sugar
1 14 oz.-can sweetened condensed milk
4 large egg yolks
egg yolks
1/4 cup lemon juice
1/4 cup lime juice
2 cup whipped cream

INSTRUCTIONS

Step 1

Preheat oven to 350°F. For the crust: Coarsely crush the crackers. Combine crushed crackers, butter, and sugar in a medium bowl. Stir until well combined and the crumbs hold together when pressed with your fingers. Press the crust mixture into the bottom and up the sides of a 9-inch pie pan. Freeze the crust for 10 minutes. Bake the crust on the middle rack of the oven for 20-25 minutes or until golden brown. Set the crust aside to cool slightly, about 10 minutes.

Step 2

For the filling: Whisk together the sweetened condensed milk, egg yolks, lemon juice, and lime juice until smooth. Pour the filling into the baked crust. Return the pie to the oven and bake until the center of the filling is just set, about 15 minutes. Cool the pie on a wire rack at room temperature for 1 hour, then refrigerate until cold, at least 2 hours or up to overnight. Top the pie with whipped cream and citrus slices just before serving.

Lemon Blueberry Loaf 😋😋
Ingredients
1 ½ cups plus
1 tbsp all purpose flour
2 tsp baking powder
3 large eggs
1 cup granulated sugar
1 cup plain yogurt or sour cream
½ tsp salt
½ tsp vanilla
½ cup vegetable oil
2 tsp lemon zest
1 ½ cups fresh or frozen blueberries
Lemon Glaze/Syrup:
2 to 3 tbsp lemon juice
1 cup sifted confectioner’s sugar
Instructions
Preheat the oven to 350*
Grease the sides and bottom of a loaf pan
Sift together all dry ingredients for the bread
In a large bowl, mix together all the moist ingredients
Slowly add in the dry ingredients
In a separate bowl, add the tbsp of flour to the blueberries and fold gently into the batter
Pour the batter into the prepared pan
Bake for 50 to 55 minutes. If a toothpick comes out clean the bread is done
Remove from the oven and let cool for 10 minutes
Remove loaf from pan and allow to cool on a cooling rack
In a small saucepan on low heat, add the powdered sugar to the lemon juice and let it dissolve. Simmer for 3 minutes
Using a toothpick, poke holes all over the loaf, top and sides
Use a pastry brush to brush the lemon syrup on the top and the sides.
Let harden for 15 minutes before serving
Enjoy ❤