Monday, April 12, 2010

Lemon Meringue Pie

Post two in my pursuit to replace the wonderful pies found in our local restaurant.  So OK, this recipe is not exact.  It does not require you to cook the lemon to make a Lemon Curd as traditionally found in Lemon Meringue Pie.  But I'm in in love with this recipe.  It is so super easy to make.  You can easily whip this up afternoon of a dinner date and appear like the best cook ever.  :-).  Thanks Christy at Southern Plate for this wonderful recipe.

1 box of Pamela's GF Lemon Shortbread Cookies (processed to a crumb)

3 - 4 tablespoons melted Butter
   *please, use any pre made crust or cookie to suite your needs*

14 ounce Sweetened Condensed Milk (please look, our market sells two sizes)

1/2 cup Lemon Juice
2 egg yolks

3 egg whites

1/4 cup sugar

Combine cookie crumbs with butter in pie plate.  Mix and press all around to form crust.

Mix all filling ingredients with mixer until well blended.  Pour into crust.

Whip egg whites until foamy.  Add sugar.  Continue beating on high speed until soft peaks form.  Soft peaks are formed when you pull the beaters out of the mix and a the resulting peak does not stand straight but rather bends a bit.  

Spread whipped egg mixture on top to cover the filling touching all edges of crust.

Bake at 325 for 20 minutes or until top is golden.  Allow to cool completely and refrigerate a bit before serving.

This recipe does not keep overnight well.  It will form a sugary syrup at the bottom of the crust overnight.  That said, it is still my favorite Lemon Meringue Pie Recipe.

Please note.  I modified the original recipe to suite my Gluten Free lifestyle (crust).  Everything else remained the same.

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