desserts
Ingredients
Instructions
Step 1
Combine melted butter and graham cracker crumbs. Press the crumbs onto the bottom and sides of a 9" pie tin using your hand.
Step 2
Bake for 10-15 minutes at 350º F for an extra toasty crust, or leave as is to keep the recipe completely no-bake.
Step 3
Whisk together egg yolks, yuzu juice, and condensed milk in a saucepan.
Step 4
Cook on stovetop on medium heat until steaming, continuously whisking.
Step 5
Turn up the heat to medium-high and continue to whisk until mixture is boiling and has custard-like texture and thickness.
Step 6
Take off the heat and let cool slightly before pouring into your prepared crust.
Step 7
Leave in fridge uncovered to set, at least a few hours but preferably overnight.
Step 8
Top with flaky salt and lemon or lime zest.
Step 9
When ready to serve, whip the heavy cream and sugar on high until stiff peaks form.
Step 10
Serve slices with a whipped cream dollop.
