IMG1606
shop the valentine's collection!
IndexPasta
New!  all recipe index
IMG1697
love bugs
follow along with our new
IMG6357
Heart sprinkles
Pink Bakery boxes
IMG1559
Cello bags
tags & cards
IMG7
baking collection paper cupcake
IMG6
the color collection
candle
IMG1596
Heart card
the color collection
IMG1737
be minE
le pens + tablets
IMG5966 IMG0654
linens & throws Tall celebration candles
simple heart tags simple heart cupcakes
IMG9883
IMG6075 cupcake supplies
blue bird cookie cutters
ribbon
IMG5853
candle
tour our

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

m38
The Everyday Occasions Store:
m15
m16
m18
Jenny2014headshot22
home entertaining and ifestyle expert
pinterest
twitter
instagram
my email newsletter
rss feed
facebook
GarageDoors2
m60
breakfast
m65
chocolate molten cakes in cupcake
IMG1654
IMG1615
m32
IMG5764
vanilla bean paste
IMG5
favorite baking supplies
IMG6155
IMG1708
IMG8
IMG9
IMG5995
IMG1730
IMG1606 IndexPasta IMG1628 linens & throws IMG1684 Tall celebration candles parchment sheets IMG6075 m36 m11 IMG1609 everyday GarageDoors2
Subscribe