RITZ CRACKER CRUST LEMON PIE
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|1 can(s)||14oz. eagle brand sweetened condensed milk|
|1/2 c||real lemon or you can fresh squeez which makes a real rich more tart taste|
|1 tsp||real lemon juice or valilla flavoring best with lemon for this pie|
|RITZ CRACKER CRUST|
|2||about 2 sleeves of crackers|
Nashville, NC (pop. 5,352)
Member Since Apr 2011
Every one has a lemon pie recipe so hope this is different and you like it. Naturally it is the borden condensed milk recipe but with a twist. Our local sea food resturant serves it in a Ritz Cracker Crust. Really is good and we all know lemon and cheese crackers go good with fish. I just wanted to share if you don't have it try you might want to keep it.
First melt the butter and crush the crackers and then blend with the butter.
In a 10" pie pan press the mixture down and around firmly. SET ASIDE
In a mixing bowl pour in the milk, 3 egg yolks, and the lemon juice. With a hand whisk,whip all till well combined and egg yolks fully incorporated. Pour in the prepared pie shell.
Now with a hand mixer Add the egg whites in a mixing bowl make sure no yellow is in your whites or they will not set. Begin whipping untill frothy.
Add in the flavoring lemon or vanilla, whip about a minute to incorporate.
Very important step for those that have never made a meringue. Add one tablespoon of sugar slowly at a time while beating the egg whites. After all 6Tbls have been added continue to whip until it forms peaks.
Top the pie with the meringue and swirl to make a solf fluffy topping. Bake on 350 dgrees about 10 minutes watching to see the meringue is lightly browned not burned.
Remove from oven and let cool about an hour then refrigerate let set serve cold and keep refrigerated until gone.