Creamy Lemon Pie with Candied Lemon Slices

1. Preheat oven to 350F.
2. Mix graham cracker crumbs, sugar and butter until thoroughly combined.
3. Press firmly into a 9inch pie plate.
4. Bake for 8 minutes, remove from oven and set aside to cool.
5. Juice lemons, and set aside.
6. Beat yolks and condensed milk with an electric mixer for 2 minutes until mixture changes color to a pale yellow, then blend in the lemon juice and beat for a further minute.
7. Pour mixture into crust and bake for 25 minutes or until pie is set.
8. Cool, then store in refrigerator for 3-4 hours until thoroughly chilled.
9. Top with whipped cream and candied lemon slices.
10. Devour.

Candied Lemon Slices

1. Combine the sugar and water in a saucepan, heat until the sugar dissolves and the liquid is clear.
2. Add the sliced lemons, and simmer until the rinds soften (about 15 mins).
3. Lay on parchment paper to cool, then store in the the fridge until needed.
4. Dip slices in sugar just before serving