Don't put your lemons all in one basket: "Condensed milk and lemon pie" tip

These hectic past few days, with the closing of the seasonal football market in Europe, made me wonder. Why is it that so many people are struggling to save money to survive and every day we hear news of another football player being bought for astronomical figures? Sure, they deserve it I guess: they are part of a team's success, they bring people to the stadium, big companies are attracted to spend money on the team in exchange for advertising, and eventually many people keep their jobs as long as the team is sellable, but... I don't know. It sounds offensive when most people could use a tiny fraction of that money to improve their lives. Bitter sweet feelings I guess.

Which reminded me of lemons and my mom.

I had a whole basket of lemons at home but my mom convinced me to bring some of hers. "You can never have too many lemons," she said. And she's right, isn't she? Especially when they are as juicy as the ones which grow in her backyard. But now I'm stuck with all these lemons so I've decided to start using them tonight, with a bitter sweet Condensed Milk and Lemon Pie.

First, the base. Easy: crush a packet of biscuits in a food processor, add 150g of melted margarine and incorporate the two - although you might need more, depending on the ovenproof dish you use. 

Cover the dish with greaseproof paper and with the back of a spoon press the mixture. That will be the bottom part of the pie. (And yes, that is another batch of yummy Turtle Chocolate Pretzels).

While you prepare the filling, let it cool in the fridge for about 15 minutes until it is firm.

Now you can start the filling. Open a can of previously cooked condensed milk and put it in a bowl. Add 4 yolks and start whisking. Then pour the juice of 2 lemons (you can add more or less, depending on how bitter or sweet you prefer your pie to be) and finally some lemon zest. Delicious aroma... Whisk everything together, take the base out of the fridge and pour the filling on the base.

Let it cook in the oven for about 15 minutes (it's safer because of the eggs). 

Decorate with lemon zest and let it cool in the fridge.

I'd recommend serving it the next day.