Favorite Spring Dessert
1 ¼ stick salted butter
½ box graham crackers
1/2 teaspoon salt
1 can sweetened condensed milk
1/3 cup freshly squeezed lemon juice
2 teaspoons lemon zest
3 egg yolks beaten (save whites for meringue)
3 egg whites
¼ teaspoon cream of tartar
3 tablespoons powdered sugar
1 teaspoon vanilla
Preheat oven to 300°
To make the crust, melt 1 ¼ sticks of salted butter in a large sauce pan over low heat. With a rolling pin, crush ½ box of Graham Crackers in a large ziplock bag until crumbs are no bigger than an pea. Pour crushed graham crackers into sauce pan with butter. Stir in ¼ cup powdered sugar and 1 teaspoon salt. Press mixture into pie pan. Bake for 15 minutes. Cool before filling.
To make filling, empty can of sweetened condensed milk into mixing bowl. Squeeze lemons (3-4 depending on size) until you have 1/3 cup juice. Remove seeds from juice. Pour juice into bowl with sweetened condensed milk and stir. Zest lemon peels (you only want the yellow— the white part of the rind is bitter). Add 2 teaspoons lemon zest and stir. Separate yolk from white. Beat yolk, then stir into pie filling. Fill cooled graham cracker crust.
Beat egg whites until frothy in a stainless steel bowl. Once frothy add cream of tartar and beat until peaks lean. Add in powdered sugar and vanilla. Beat until peaks are stiff. With a large spoon, plop meringue onto pie surface covering all the filling. Create peaks with spoon by placing it on the meringue then lifting. Bake at 350° until tips are browned, about 10-15 minutes.
Once the pie has cooled, you can refrigerate it, but the meringue will fall a bit. My family likes it cold!
What desserts say "Spring" to you?
Labels: favorite spring dessert