Wednesday, December 2, 2015

Decadent Delight

I asked my husband if he would like for me to make a lemon meringue pie tonight or wait until the weekend. He said, "Whatever you want to do is fine with me, but I will never turn down a lemon meringue pie." Well, I know what that means, so I went ahead and made it tonight.

Although I believe in healthy eating, I think it's okay to have a once-in-a-while treat. The pie is in the fridge now. It's taking a lot of self-restraint to wait until it's cold enough to call it a lemon icebox pie. Otherwise, it'll be a warm, gooey (but delicious) mess that you have to eat with a spoon.

Here's my recipe. I have to eat gluten-free, so you can adjust the recipe if you can have wheat.



Lemon Meringue Pie (or Lemon Icebox Pie)


Ingredients:
  • 1 cup gluten-free graham cracker crumbs
  • 1/4 cup butter, melted
  • 3 eggs
  • 1 can sweetened condensed milk
  • Juice from 2 large lemons
  • 3 tablespoons sugar
  • 1/2 teaspoon cream of tartar


Directions:
  1. Preheat the oven to 350.
  2. Spray a pie pan with nonstick cooking spray.
  3. Melt the butter and stir in the graham cracker crumbs.
  4. Press the mixture into the pan over the bottom and up the sides. Sit aside.
  5. Separate the egg yolks from the whites into medium sized bowls. Set aside the whites.
  6. Pour the sweetened condensed milk into the bowl with egg yolks and beat until well blended with a mixer. Add the lemon juice.
  7. Pour the mixture over the pressed graham cracker crumbs.
  8. With clean, dry beaters, beat the egg whites until they form a stiff peak. Add the sugar and cream of tartar. Beat for another 15 seconds to make the meringue.
  9. Spread the meringue over the pie filling. Tap the top with a fork to make little peaks.
  10. Put in the oven and bake until the peaks turn light brown. Remove from the oven and let the pie cool for about 15 minutes.
  11. Refrigerate for at least an hour before serving.
It's almost time to cut the pie. Have a wonderful rest of the week!

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