To get the maximum from your citrus, poke it with a fork and then microwave it until just warm before juicing it. Using orange juice probably would make too sweet a pie. On the other hand, some will think that the lemon version is too tart.
Easy
Lemon or Lime
Pie
Serves 8
36 vanilla
wafer cookies (about 5 ounces)
1 teaspoon plus
1 tablespoon grated lemon or lime peel
¼ cup unsalted
butter, melted
1 14-ounce can
sweetened condensed milk
¾ cup fresh
lemon or lime juice
Dash of salt
2 large eggs
Yellow or green
food coloring
Whipping cream
Powdered sugar
1. Finely grind vanilla wafers in food processor.
2. Add 1 teaspoon lemon peel and pulse a few times.
Then carefully pour in melted butter while processor is running. Run just until
moist crumbs form.
3. Open processor and make sure that butter has
reached all crumbs. Press crumb mixture into the bottom and up the sides of
ungreased, shallow, 9-inch, glass pie dish, using plastic wrap as aid. Crust
will be thin.
4. Bake crust in 350°F. oven just until crust begins
to turn golden on edges, about 10 minutes. Remove from oven, maintaining oven
temperature.
5. While crust is baking, prepare filling by whisking
together sweetened condensed milk, lemon or lime juice, 1 tablespoon lemon or
lime peel, and dash of salt in small bowl.
6. Whisk in eggs, one at a time.
7. Judicially add yellow or green food coloring to
subtly color filling.
8. Pour filling into warm crust and bake in 350°F.
oven until filling is set, about 20 minutes. Cool pie at room temperature.
9. Refrigerate pie until chilled, about 3 hours. Then
cover carefully with foil and continue to refrigerate until ready to serve.
10. Immediately before serving, whip cream, adding
small amount of sugar to sweeten. Serve each wedge of pie with a dollop of
whipped cream on top or to the side. Or whipped cream can be piped onto pie
slices or entire pie.
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