Some forty days or so ago, the don and I were in Paris taking a private Technical Tarte Class with this darling chef at La Cuisine Paris. We created both sweet and savory tartes “à partir de produits bruts” as they say in French (translation ~ scratch from raw products). It reminded me of this wonderful child’s play easy lemon and fruit dessert that I’ve been making for years. Warm temperatures outside are calling this name. Don’t dare fret if the crust breaks a bit when you’re slicing. Remember John Dutton quotes his father in Yellowstone saying “You can always use the parts of a broken wagon wheel to make a new one.” So, if the shell breaks a little bit, use the lemon cream as glue! Life takes a lot of patching sometimes…let’s embrace it.
The only ingredients you’ll need are these:
~ 6 oz can frozen lemon concentrate, thawed
~ 1 can sweetened condensed milk
~ 8 oz container whipped topping, thawed
~ 1 9” purchased or homemade pie crust, graham cracker or plain
With electric mixer or blender, beat together lemon concentrate and condensed milk.
Fold in whipped topping.
Spread mixture in pie crust; cover and freeze, 6 hours or overnight.
Take pie out of freezer about 15 minutes before serving time.
Garnish with raspberries, blueberries, cherries, strawberries, lemon slices, and edible flower petals.
Slice and serve.
It’s so dreamy, you’ll never wake up.
Of course it’s always fun to serve special little individual pies. Make it easy on yourself and use the large premade crusts; just cut to fit your mold!
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