I wound up slightly adapting a recipe by my favorite cookbook author, Tessa Kiros. In her latest absolutely gorgeous as usual book, Recipes and Dreams from an Italian Life, she shares a pie that her sister has made for so many years that she could make it with her eyes closed. Not knowing the definite origins, she guesses that it probably came from a condensed milk can of old. I figured that "pie" (I'm air-quoting because can you really call it a pie if it's made in a rectangular pan? I suppose so, but for some reason, my fingers automatically raise...) was as good a place to start as any.
And guess what? YUM! So good. It's light an fluffy with that perfect lemon tang. I'm sort of in love with the simple filling. I think I'm going to stuff it an Angel Food Swiss Roll later on today. It also fits in perfectly at your Easter or Spring table.
