Ingredients
240 ml Cookies (or graham crackers)
4 tbsp Butter
2 lemons' worth Lemon juice
2 limes' worth Lime juice
1 lemon's worth Grated lemon peel
1 lime's worth Grated lime peel
2 Eggs
1 can Condensed milk
100 ml Sour cream
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Lever-press citrus juicer — maximum juice, no seeds
Simple wooden reamer — squeeze lemons and limes by hand
Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
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Lever-press citrus juicer — maximum juice, no seeds
Simple wooden reamer — squeeze lemons and limes by hand
Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
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Make the crust. Put the melted butter in a bowl and mix together with the crushed cookies. Press into the pie pan and bake in an oven preheated to 180C for 8 minutes. Make the filling. Combine the eggs, lemon and lime peels, and beat with a whisk. Combine the condensed milk, lemon and lime juices, and the sour cream in a separate bowl and mix. Mix Steps 2 and 3 together, then pour into the crust and bake in an oven preheated to 180C for 10 minutes. Let cool at room temperature for an hour, then chill in the freezer for at least 3 hours until hardened. Top with some whipped cream and enjoy.