MEYER LEMON PIE

1 1/2 cups finely crushed vanilla wafers (6-oz)

1/2 cup unsalted butter melted

Pinch of fine sea salt

1 1/4 cups sugar

3 eggs

1/2 cup Meyer lemon juice (2 large Meyer lemons)

Sweetened whipped cream, for garnish

Meyer lemon slices, for garnish

Preheat oven to 350-degrees. Lightly coat a 9-inch pie dish with cooking spray.

Stir together vanilla wafer crumbs. 1/4 cup of the melted butter and the sea salt in a medium bowl. Press mixture evenly into bottom and up the sides of the prepared pie dish. Baked until lightly browned, about 10 minutes. Let cool slightly on a wire rack.

Meanwhile, for filling, in another medium bowl, whisk together sugar, eggs, and lemon juice until smooth. Whisk in remaining 1/4 cup melted butter until thoroughly combined. Pour filling into the crust. 

Bake until filling is just set, 22 to 26 minutes. Let cool completely on a wire rack, about 2 hours.

To serve, cut into 8 slices. Garnish each slice some whipped cream and a lemon slice.

Yield: 8 servings

Note: Untopped pie may be kept refrigerated in an airtight container up to 5 days.

file photo for reference