Saturday, June 25, 2011

Ted's Lemon Pie

So on the last trip to eastern North Carolina, we were treated to several versions of this lemon pie while we were in Davis. All of them were excellent, especially the one where the chef included some pulp from the lemons in the pie filling.

This one is "Ted's Lemon Pie," from the "Ladies of the Church" cookbook, a compilation of fine cooking from the ladies of Davis First Baptist Church, published by Morris Press. The recipe was submitted to the book by one Becky Smith:

  • 2 cans sweetened condensed milk (we used Carnation rather than Eagle, it was a buck cheaper a can and worked just as well)
  • 1 can 100% lemon juice (we wondered what '1 can' was; we finally ended up using 1 cup)
  • 3 egg yolks
  • 1 sleeve Ritz crackers, crumbled
  • 1/2 stick butter, melted

The meringue requires 2 eggwhites, 2 tablespoons sugar, and 1 teaspoon of real vanilla extract.

The process: To make the crust, mix the crumbled crackers and the butter. Press into a pie dish (we used a 9-incher). Stand whole crackers around the edge.

Now, combine the condensed milk, lemon juice, and egg yolks, and stir until well blended. Pour this onto the crushed cracker crust. Hang on to the standing crackers as they tend to get away during the pouring and flowing.

Beat the egg whites until fluffy. Add the sugar and vanilla and continue beating until peaks form. Spread over the top of the pie.

Bake at 400 degrees 8-10 minutes or until lightly brown.

This is really good. As you can see, it's another heart-stopper, what with that condensed milk and butter. Sweetened condensed milk runs 1300 - 1800 calories per can depending on brand, and butter ... well, it's butter, what else can we say. And the egg yolks, of course.

But it's really good. Restraint is a must, unless you have a fatalistic view about cardiac health.

It's really good.