The Everyday Occasions Store:
m28
tour of our home
browse my recipes
Shop the store
the everyday occasions store
ClassicHomeCollection1
shop the
ClassicShot1 IMG9
botanical prints, $4-6
cozy fall essentials
IMG11
NP1
le pens,
block print
TC1
IMG17
block print tablecloth, $48-65
block print
IMG7 IMG8
The Softest throws cozy home ideas
IMG12
cookiesandcreampie1
petite tart pans, 10 for
baking baskets, 6 for $14.50
IMG14
IMG13
the softest throws, $90
natural parchment, 100 for $10
IMG5
IMG10
grocery list tablet, $8
classic tablet + lepens, $14
IMG16
IMG15
dinner planning tablet, $14
weekly planning tablet, $14
m8
m11
kitchen essentials
clean bottles collection
m17 m12
pastry bag roll of 100 baking sheets & parchment
platter collection
baking supplies
m23 m24
baking supplies bread board collection

Saturday, April 23, 2011

Easter Lemon Meringue Pie | Spring Dessert | Lemon Dessert for Easter


This is my favorite pie.  It is a very simple recipe that is very versatile - I make it as mini tartlets for parties or swap the lemon juice for key lime.  In this post, I used meringue, but I typically prefer whipped cream.  Either option is great - the meringue takes a little bit more time, but it does look great when toasted on the tips.

Lemon Pie
2 small pies 8" or 1 large 10"

1 pastry crust (store-bought or homemade)
2 cans of sweetened condensed milk
6 egg yolks
1 cup of fresh lemon juice*
1 tablespoon of lemon zest*

Put pastry crust into pie plate.  I used a ceramic quiche dish because all of pie tart pans and pie plates are packed!

In a mixing bowl, stir together condensed milk, egg yolks, juice and zest.  Mix until combined.  Pour into the crust.


Bake at 400 degrees for 12-15 minutes, or until set.  Let cool for 30 minutes, then refrigerate.



Swiss Meringue

4 egg whites
1 cup of sugar
1 pinch of cream of tarter

In the top bowl of a double boiler (glass bowl sitting on a sauce pan with simmering water), whisk together egg whites, sugar and cream of tarter.  Cook mixture in the double boiler over medium low heat for 3-5 minutes, or until sugar has dissolved.  If you rub the mixture between your fingers, you should be able to tell if the sugar has dissolved.

Transfer the mixture to your kitchen aid fitted with the whisk attachment.  Whisk on high for 7-10 minutes.  The mixture will cool and froth into a thick meringue as it whips. 



 Pile the meringue onto the chilled pie.


















Toast the tips with a mini torch or put it under your oven broiler for 1-2 minutes.



 
What is your favorite Spring dessert?
 

Do you prefer meringue or whipped cream?  Or are you like my sister who actually prefers Cool Whip?!

No comments:

Post a Comment

Home
fallpillows1
m47
home entertaining and ifestyle expert
pinterest
twitter
instagram
join the
contact
facebook
m56
m61
m62
The Everyday Occasions Store: m21 pastry bag roll of 100 m18 baking sheets & parchment m46 m45 classichomedecor1 home m59 m57 recipe m65 m63