april (snow) showers

perfecting the "done before they arrive" party- a work in progress

Categories: Desserts, Posted on April 17, 2018 by Sandy Bergsten

It’s April 17th and I woke to my flower beds covered in a blanket of snow. As I put on my boots and hat and mittens to take my dog Willie out, we were greeted with frigid winds and pelting hail. I don’t know about you but I’m ready for a weather change. And while we can’t do a thing to influence Mother Nature, here's a way to bring a little sunshine into your home.

How about a sunny lemon pie? Those of you who know me, know that I am not much of a baker. And if you aren’t either, then you’re going to like this one too.  Turns out this Carolina Lemon Pie is… easy as pie.

The secret to the crust is that it’s made from saltine crackers. You’ll need one and half sleeves.

Break up the saltines and place in the bowl of the food processor with 1/8 teaspoon of salt.

Pulse to coarse crumbs, about 15 pulses.

Add the melted butter and corn syrup.

Pulse until crumbs are broken down into oatmeal-size pieces, about 15 pulses.

Transfer the saltine mixture to a greased 9-inch pie plate.

Using the bottom of a dry measuring cup, press crumbs into even layer on bottom and sides of plate. Use your hand to keep the crumbs from spilling over the plate edge.

Place the pie plate on a baking sheet and bake the crust until light golden brown and fragrant, about 16 to 19 minutes.

Meanwhile zest one to two lemons to for a full tablespoon of lemon zest.

Then squeeze three lemons to yield a half cup of fresh juice.

Whisk together the condensed milk, egg yolks, cream, lemon zest, and salt in bowl until fully combined.

Whisk in the lemon juice until fully incorporated.

With the pie plate still on sheet, pour the filling into baked crust (note: the crust needn’t be cool).

Bake the pie until the edges are beginning to set but center still jiggles when shaken, about 15 to 17 minutes. Place the pie on a wire rack and cool completely. Cover and refrigerate the pie until fully chilled, about 4 hours or overnight.

With an electric mixer whip the cream, sugar, and vanilla until stiff peaks form.

Right before serving, top the pie with the whipped cream.

Spread the whipped cream almost to the edge of the pie.

Everyone is going to want a slice of this sunshine right about now.

I want pie.

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