RITZ CRACKER CRUST LEMON PIE

jamie Beecham Recipe

By jamie Beecham jamie4cakes

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.


Recipe Rating:
 3 Ratings
Serves:
6
Prep Time:
Cook Time:

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
Find more recipes at goboldwithbutter.com


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