Friday, February 11, 2011

Lemon Pie

My husband just told me that this is the "no name lemon pie".  It's not quite a lemon meringue... not quite a lemon cream... but I guess a lemon pie.

Shortly after Christmas I posted my lemon meringue pie that I make for holidays and mentioned that I had been given another recipe that I needed to try.  On Christmas day, my aunt quickly jotted down the recipe that my great-grandmother used to make for lemon meringue.  I thought it would be more of a comparison, rather than a totally different texture.  There is truly no comparison.  To me, they are just different pies.

This recipe is really very quick.  I literally decided on a whim to make this today.  When the little king went down for his nap, it took me about 35 minutes to make. 



I already had some pie dough in the freezer, so I rolled it out and placed it in a pie dish.  I use PW's pie crust recipe and keep some in the freezer often.  Let it thaw for a few minutes and I try to roll it out while it's still pretty cold.


Poke the crust with a fork, line with aluminum foil and pie weights.  Bake on 400 degrees for 12 minutes, remove pie weights and foil... and continue baking for 8 more minutes or until golden brown.



Pour the condensed milk in a mixing bowl and add the lemon juice.  Mix well.


Add the egg and mix together.


Pour into the pie crust.
 Then prepare the meringue.  Take the two egg whites and cream of tartar and beat on high until frothy.  Slowly add in the sugar.  Beat until stiff peaks form. 


Scoop the meringue out onto the pie and smooth it out over the pie.  This is such a thin layer of meringue, that I didn't even try to form peaks.  I didn't want to get too far down into the filling.

Bake on 350 degrees for 20 minutes or until meringue is browned.  



The pie came out perfectly.  I have to admit... while preparing it.... I thought it was a strange mixture and it couldn't possibly be right.  I was definitely proven wrong when it was finished and I tasted it.
It's wonderful!!

Ingredients:

One pie crust
8 oz of Eaglebrand sweetened condensed milk
2 egg yolks
1/4 cup lemon juice

Meringue:

2 egg whites
1/8 tsp cream of tartar
8 tsp sugar


This post is linked to:  Hearth & Soul Vol. 35
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8 comments:

Christine said...

as always...this looks amazing. plus you have eagle brand in it, which means there is no way it is bad.
Christine

Watson Family said...

It is good! I've been making too many sweets... I need to make some new "real" meals!!!

J L Health 918-836-0565 said...

You just can't know how much I love lemon pie....the kind that is so tart that you pucker up after every bite.

Great post and thanks for sharing at the hearth and soul hop.

Butterpoweredbike said...

I'm laughing because we had a "no name" dessert growing up. I can't remember what it was anymore, pie? Hmm, but I'm always up for something lemony and good. Thanks for linking up with the Hearth and Soul hop.

Watson Family said...

That's too funny... I guess this will be our "no name" dessert!

Amanda said...

Just wanted to let you know that I absolutely LOVE your blog, Celia. :)

Amy said...

WOw, your lemon pie looks perfect! I can't wait to try. I'm a big time lemon lover and I have plenty of Meyer lemons waiting for me! :)

Amy
http://utry.it

mel @ the larson lingo said...

seriously....your blog is killing me! (in a good way....I am now following) First you post the chocolate pound cake & then I scrolled down to see this recipe! Yum! I have to wait until after to Easter to make these...I gave up dessert for Lent....must resist temptation :)