MEYER LEMON PIE

MEYER LEMON PIE 1 pie crust (you can use your favorite pie crust recipe or ready-made refrigerated pie crust) PIE FILLING 2 (14-ounce) cans sweetened condensed milk 3 egg yolks finely grated zest from 4 Meyer lemons 1 cup Meyer lemon juice (I used almost 2 pounds of lemons to get 1 cup) 1/2 teaspoon vanilla extract pinch of kosher salt WHIPPED CREAM 1 cup heavy whipping cream 1 tablespoon powdered sugar 1/2 teaspoon vanilla extract finely grated zest from 1-2 Meyer lemons fresh mint and lemon slices, for garnish Bake one pie crust according to recipe (or box) instructions. Remove from oven and set aside. (see blog post for tips on baking an empty pie crust) Heat oven to 350° In a large bowl, combine milk, egg yolks, lemon zest, lemon juice, vanilla and salt. Using an electric mixer, beat on low for 1 minute, then on medium for 3 minutes. Pour filling into pie crust. Bake pie for 10 minutes. Cool on wire rack for 15 minutes, then chill for at least 1-2 hours or until fully set. Using an electric mixer, whisk cream, sugar, vanilla, and zest to soft peaks (watch the cream not the clock for this) . Spread whipped cream onto chilled pie. Garnish, if you wish, serve and enjoy!! Can be stored in refrigerator for up to two days. NOTES Meyer lemon season is December through May, but they can sometimes be hard to find. If you can't find them, you can use regular lemons and add 2 tablespoons of granulated sugar to the pie filling.