Place egg whites and cream of tartar in the bowl of a stand mixer. The last time I made this fabulous pie, was with the Eagle Brand Condensed Milk recipe, but from now on, I will be following the traditional recipe
You could use and instant lemon pudding mix (I would recommend using less liquid than is recommend on the box and also replacing some of the milk with heavy cream)
These LemonCreamPie Bites may be tiny, but they’re bursting with bright lemon flavor. When you bite into one, you get that crispy shell with a burst of super lemonycream, which is cut by the lightly sweetened whipped cream
Stir in butter, lemon peel and lemon juice. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. 3 In small bowl, beat egg yolks with fork. In small deep bowl with electric mixer, beat egg whites, cream of tartar and vanilla on medium speed about 1 minute or until soft peaks form
Top the piewith some lemon slices and mint leaves and pipe swirls of whipped cream around the edge. To make the lemon whipped cream, add all four ingredients to a mixer bowl and whip until stiff peaks form
Personally, I would prefer this piewith a whipped cream topping. For the meringue, combine the egg whites and cream of tartar in a stainless steel or glass bowl that is completely grease free and beat with completely grease-free beaters on medium speed for about a minute, or until soft peaks form
You’ll need another bowl to mix the sugar and cream of tarter with. ¼ teaspoon cream of tartar. Any lemon meringue pie is a bit of work, and this one is no exception with an extra step for the meringue, but this pie is SO worth it
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