LEMON CREAM PIE - Bestrecipe005

LEMON CREAM PIE – Bestrecipe005

  •  9 rectangular graham
  •  3 tablespoons
    granulated sugar
  •  5 tablespoons butter,
  •  2 (14-ounce each)
    cans sweetened condensed milk
  •  3 large egg yolks
  •  3/4 cup plus 2
    tablespoons lemon juice (from about 5-6 lemons)
  •  1 cup heavy whipping
  •  1/2 teaspoon vanilla

  1. Preheat the oven to 325 degrees F making sure one of the
    racks is in the middle of the oven. Break the graham crackers into pieces and
    add them to a blender, food processor or ziploc bag and crush (or roll the bag
    with a rolling pin) until the crackers are finely ground. Mix in the sugar and
    butter (if using a ziploc bag, transfer the cracker crumbs to a bowl before
    adding ingredients).
  2. Press the crumb mixture into the bottom and up the sides of
    a 9-inch pie plate. Bake the crust for 12-14 minutes, until it is just
    beginning to brown. Cool the crust completely on wire rack.
  3. Once the crust is cool, preheat the oven to 375 degrees F.
  4. Measure out 3 tablespoons of the sweetened condensed milk
    and set aside in a small container (it will be used later). Whisk the remaining
    condensed milk with the egg yolks until smooth. Slowly whisk in the lemon
    juice. Pour the filling into the cooled crust and bake the pie until the edges
    are just set but the center still jiggles when the pie plate is lightly moved,
    about 15 minutes.
  5. Let the pie cool completely on a wire rack and then cover
    and refrigerate until well-chilled and set, about 3 hours or up to 24 hours.
  6. When ready to serve, using an electric stand mixer or
    handheld mixer, whip the cream, reserved condensed milk and vanilla until stiff
    peaks form. Spread the whipped topping over the pie. At this point, the pie
    could be chilled for up to an hour (any longer and the whipped cream topping
    can cause the pie to ‘weep’ and get liquidy). Cut into slices and serve.

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