Atlantic Beach Lemon Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Crust:1.5 sleeves of saltine crackers1/2 c butter3 tblsp sugarFilling:1 can (14 oz) sweetened condensed milk4 egg yolks1/2 fresh lemon juice (or lime or a mix of the two)Topping:2 c heavy whipping cream2 tblsp confectioner sugar2 tsp vanilla extract
Preheat oven to 350 degrees.
Crush the crackers finely, but not to dust. You can use a food processor or your hands. Add the sugar, then knead in the butter until the crumbs hold together like dough. Press into an 8-inch pie pan. Chill for 15 minutes, then bake for 18 minutes or until the crust colors a little.
While the crust is cooling (it doesn't need to be cold), beat the egg yolks into the milk, then beat in the citrus juice. It is important to completely combine these ingredients. Pour into the shell and bake for 16 minutes until the filling has set.
In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like. Wait for pie to be room temperature, then spread whipped cream over the top. Refrigerate for 30 minutes.
The pie needs to be completely cold to be sliced. Garnish of sea salt, sprinkled on top.
Serving Size: makes 8 slices
Number of Servings: 8
Recipe submitted by SparkPeople user NANCADD.
Crush the crackers finely, but not to dust. You can use a food processor or your hands. Add the sugar, then knead in the butter until the crumbs hold together like dough. Press into an 8-inch pie pan. Chill for 15 minutes, then bake for 18 minutes or until the crust colors a little.
While the crust is cooling (it doesn't need to be cold), beat the egg yolks into the milk, then beat in the citrus juice. It is important to completely combine these ingredients. Pour into the shell and bake for 16 minutes until the filling has set.
In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like. Wait for pie to be room temperature, then spread whipped cream over the top. Refrigerate for 30 minutes.
The pie needs to be completely cold to be sliced. Garnish of sea salt, sprinkled on top.
Serving Size: makes 8 slices
Number of Servings: 8
Recipe submitted by SparkPeople user NANCADD.
Nutritional Info Amount Per Serving
- Calories: 491.9
- Total Fat: 29.7 g
- Cholesterol: 176.5 mg
- Sodium: 282.7 mg
- Total Carbs: 47.0 g
- Dietary Fiber: 0.7 g
- Protein: 6.6 g
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