There is just something.......
about fresh lemons......
and a pie crust.....................PIE........
I love pie....any kind, any crust, any place, any time! And judging from all of your wonderful comments about the recipe on my last post......I think you might feel the same....maybe not as overboard as I, however. {:
And I am going to post the recipe right here instead of making you hop back and forth from this blog to my cooking blog. After all...country living is also about country cooking...
am I right?
This is such a easy and creamy pie. I made this with a meringue topping, but if you want it easier, you can just use cool whip.....but I must say......the meringue topping is so worth the extra work...it makes the taste of the pie....so here you go, everyone......
Creamy Lemon Meringue Pie
Preheat oven to 400.F
Filling
4 large lemons(used for zest and juice)
1 Tbs. lemon zest
1 /2 cup of lemon juice from fresh lemons
2 egg yolks (save the whites for the meringue topping)
1 14oz can of sweetend condensed milk
1 graham cracker crust
Mix lemon zest, lemon juice and egg yolks in mixing bowl. Add condensed milk and mix on high until well blended and thick. Pour mix into crust.
Topping
2 egg whites at room temperature
1/4 tsp. cream of tarter
1/4 cup sugar
1/2 tsp. vanilla
Beat egg whites and cream of tarter until foamy. Beat in sugar, one tablespoon at a time, continue beating until stiff and glossy. Beat in vanilla. Do not under beat
Spoon topping onto pie, making sure edges are covered and sealed. Bake in oven until delicate brown for about 10 minutes. Cool away from draft. Enjoy!
Visit my embroidery blog to find out about it.
Just click here http://yesteryearembroideries.blogspot.com
Now back to pie......what is your favorite kind?? What kind of crust do you like best? I would love to hear!

