She is also kind enough to share some of here recipes. I tried this one on the weekend and it is by far my favourite lemon pie recipe (note - I halved the qauntity and used only 2 egg yolks). Enjoy.
- 2 sleeves ginger snap cookies/ tennis biscuits/ digestive (2.5 cups of crumbs)
- 2 heaping tbsp granulated sugar
- 6 tbsp butter, melted
- 6 egg yolks
- zest of 2 lemons
- 2 can sweetened condensed milk
- 1 cup lemon juice, fresh
Preheat oven to 180C and lightly butter a pie plate. Combine all crust ingredients with a fork until the mixture comes together. Press into the base and sides of the pie pan. Bake for 8 minutes and allow crust to cool while you make the filling.
To prepare the filling, beat egg yolks and lime zest on medium-high speed until light. Add condensed milk and beat for about 3 minutes. Slowly pour in the lime juice and beat until fully incorporated. Allow mixture to sit for 5 minutes, to thicken. Pour filling on top of the crust, smooth with a spatula, and bake for 15 minutes. Allow pie to cool to room temperature, then refrigerate. Chill pie for at least 3 hours before topping.