I am loving this Lemon Pie recipe and it is just in time for Thanksgiving. It is a bit like Key Lime Pie. I love everything lemon, and this was an easy thing to make Gluten Free.
North Carolina Lemon Pie
CRUST
6 oz. Saltine Crackers
10 Tablespoon butter, melted
¼ Cup light corn syrup
FILLING
1 can SWEETENED condensed milk
4 large egg yolks
¼ Cup whipping cream
1 Tablespoon grated lemon zest
½ Cup Fresh lemon juice (about 3 lemons)
1/8 teaspoon salt
TOPPING
1 Cup heavy whipping cream
¼ Cup sugar
1 teaspoon vanilla extract
CRUST
Preheat the oven to 350 degrees. Combine the saltines and pulse to coarse crumbs, about 10 pulses. Add the melted butter and corn syrup and pulse about 15 more times, until combined.
Pour into a 9-inch pie plate. Press the crumbs into an even layer including the sides. Press firmly using the bottom of measuring cup. Bake until light golden brown, about 17 minutes. Remove from oven and set aside.
FILLING
Whisk the filling ingredients together until combined. Pour into the baked pie crust. Bake until edges are beginning to set but the center still wiggles a bit, 15 to 17 minutes. Cool on a wire rack until cool, about 1 hour. Then place into refrigerator until cold, 3-4 hours.
TOPPING
In a medium bowl, using a hand mixer on high speed, add the cold cream and mix until foamy. Add the sugar and beat until stiff peaks form. Add the vanilla extract. Stir to combine. Spread cream on top of the cold pie and serve. (if we are not eating the entire pie, I put cream only on the pieces I am serving.)
*To make Gluten Free use Gluten Free Saltine Crackers, I used the brand Glutino Table Crackers and added ½ teaspoon salt as they don’t have much salt.
Jan@DairyKeen.com
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