jamie Beecham Recipe

RITZ CRACKER CRUST LEMON PIE

By jamie Beecham jamie4cakes


Rating:
Serves:
6
Prep Time:
Cook Time:
Comments:

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.

Ingredients

1 can(s)
14oz. eagle brand sweetened condensed milk
3
egg yolks
1/2 c
real lemon or you can fresh squeez which makes a real rich more tart taste
MERINGUE
4
egg whites
6 Tbsp
sugar
1 tsp
real lemon juice or valilla flavoring best with lemon for this pie
RITZ CRACKER CRUST
2
about 2 sleeves of crackers
1 stick
butter

Directions Step-By-Step

1
First melt the butter and crush the crackers and then blend with the butter.
2
In a 10" pie pan press the mixture down and around firmly. SET ASIDE
3
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.
4
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.
5
Add in the flavoring lemon or vanilla, whip about a minute to incorporate.
6
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.
7
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.
8
Remove from oven and let cool about an hour then refrigerate let set serve cold and keep refrigerated until gone.

About this Recipe

Course/Dish: Pies
Other Tag: Quick & Easy

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29 Comments

user
* * Nonnaceo
Apr 22, 2015
This sounds so good! Do I need to bake the crust any before I put the filling in and then bake for the 10 minutes?
user
Straw's Kitchen CinCooks
Jul 17, 2014
I was sure I already had this......could not find it, so I just got thru printing it off AGAINā™„
user
Doc Crawford docrawdad
Jul 17, 2014
I worked for a famous seafood restaurant in Morehead City and this is close to their recipe they taught me...That was 1967 and I was 14 years old... Best pie I have ever had and make it still now as comfort food... It has a real lemon bite which goes great after a fine fish dinner... thanks, doc
user
jamie Beecham jamie4cakes
Apr 5, 2014
Thank you Rose for sharing that info with me. I recently made a pineapple pie recipe which is my creation with ritz cracker crust
user
Rose Selvar potrose
Apr 4, 2014
Looks and sounds great, Jamie. This recipe is in one of Nancy Patrykus' newest cookbooks. Pinched it. 4/4/14