Springtime calls for spring-ish desserts!
I know that pie is usually reserved for Autumn but this lemon classic is all about the Spring.
And this version is much easier than the traditional recipe....no one wants to really beat eggs over simmering water until the perfect thickness but not too long because they will curdle and yada yada....
This one is a one-bowl-wonder :)
Lemon Meringue Pie
Serves 8-10.
Taken from Paula Deen.
1 14-ounce can sweetened condensed milk
1/2 cup fresh lemon juice
1 teaspoon grated lemon zest
3 egg yolks
1 8-inch prebaked pie shell, homemade or store-bought
3 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugarIn medium bowl, combine milk, lemon juice, and zest. Blend in egg yolks and pour into cooled crust.
What a beau-tee-ful pie! I may try this one... :)
ReplyDeleteJust found your blog & I am obsessed already! (that banner totally did it for me.. I am salivating already!)
ReplyDeletexoxo
Christine
www.aquietdetermination.blogspot.com
It's delish! More like a lemon cream meringue pie but delish none-the-less :)
ReplyDeleteAnd glad you found me, Christine!
Lemony goodness!!
ReplyDeleteOh yum!!! Yum yum yum! This looks completely fabtasticly lemony! And how amazing are your pictures...best spring recipe ever!
ReplyDeleteThanks!! :)
ReplyDelete