I was never really a fan of lemon pie until now! This recipe far exceeded my expectations. The crust was a nice flaky (flavourful) shortbread base and the custard consisted of “1” cup of pure fresh lemon juice! Almost enough to make you pucker!!!! Earlier in the month I had baked a lemon pie to take to my MIL’s that consisted of sweetened condensed milk, lemon juice, and sugar..but this custard pie was far superior ! I won’t get into the fact that it took a whooping 5 eggs, 1 cup of lemon juice, and 3/4 of a cup of sugar to produce! I was going to top it with a meringue but then went for the whip cream (which I prefer) !
Of course there was butter in the crust too (but that also adds to the perfection) !