Zesty Lemon Pie
This recipe was on the cover of Southern Living Magazine in August I think.
Lemon Ice Box Pie
Southern Living, August 2010
Total: 6 hours 20 minutes
Yield: Makes 8 servings
Ingredients
* 1 cup graham cracker crumbs
* 3 tablespoons powdered sugar
* 3 tablespoons butter, melted
* 6 egg yolks
* 2 (14-oz.) cans sweetened condensed milk
* 1 cup fresh lemon juice
* 1 cup whipping cream
* 2 tablespoons powdered sugar
* Garnishes: lemon slices, fresh mint leaves
Preparation (with pictures of my pie)
1. Preheat oven to 350°. Stir together first 2 ingredients; add butter, stirring until blended. Press mixture on bottom and up sides of a 9-inch deep-dish pie plate. Bake 10 minutes. Let cool completely on a wire rack (about 30 minutes).
While the pie crust cooled I juiced my lemons.
2. Whisk together egg yolks, sweetened condensed milk, and lemon juice. Pour into prepared crust.
3. Bake at 350° for 15 minutes. Let cool completely on a wire rack (about 1 hour). Cover and chill 4 hours.
Apparently I don't believe in wire racks because my pictures say I didn't use one.
4. Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form; dollop over chilled pie. Garnish, if desired.
*I made this pie just for my husband and myself so I made whipped cream in my ISI cream whipper and stored it in the refrigerator so we could have fresh whipped cream with every slice. I knew if I put it all on top when I made it it would go flat by the time we ate the whole pie. So if I make this to serve to more than two people I would prepare the cream and dollop as instructed, however for the two of us making it in the cream whipper made more sense.
Lemon Ice Box Pie
Southern Living, August 2010
Total: 6 hours 20 minutes
Yield: Makes 8 servings
Ingredients
* 1 cup graham cracker crumbs
* 3 tablespoons powdered sugar
* 3 tablespoons butter, melted
* 6 egg yolks
* 2 (14-oz.) cans sweetened condensed milk
* 1 cup fresh lemon juice
* 1 cup whipping cream
* 2 tablespoons powdered sugar
* Garnishes: lemon slices, fresh mint leaves
Preparation (with pictures of my pie)
1. Preheat oven to 350°. Stir together first 2 ingredients; add butter, stirring until blended. Press mixture on bottom and up sides of a 9-inch deep-dish pie plate. Bake 10 minutes. Let cool completely on a wire rack (about 30 minutes).
While the pie crust cooled I juiced my lemons.
2. Whisk together egg yolks, sweetened condensed milk, and lemon juice. Pour into prepared crust.
3. Bake at 350° for 15 minutes. Let cool completely on a wire rack (about 1 hour). Cover and chill 4 hours.
Apparently I don't believe in wire racks because my pictures say I didn't use one.
4. Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form; dollop over chilled pie. Garnish, if desired.
*I made this pie just for my husband and myself so I made whipped cream in my ISI cream whipper and stored it in the refrigerator so we could have fresh whipped cream with every slice. I knew if I put it all on top when I made it it would go flat by the time we ate the whole pie. So if I make this to serve to more than two people I would prepare the cream and dollop as instructed, however for the two of us making it in the cream whipper made more sense.