![]() ![]() Then roll it out and line a 9 inch pie pan with it. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes. Mix until it comes together into big chunks. Add butter and mix until crumbly and resembling coarse meal. Mix dry ingredients in bowl of stand electric mixer. Spray 9 inch metal pie pan with cooking spray, dust with white rice flour. It doesn’t keep more than two days but frankly none of it ever lasts more than two days.ġ c plus 2 tbsp brown rice flour mix (at bottom of recipe) My slice picture shows some of that beading it started to get humid that day and my pie still tasted fantastic even with the slight beading issue. It will taste fine but the look will suffer from the humidity. Don’t make this pie on a very humid day or the meringue will weep and bead on the top. My mom added the touch of corn syrup to replace some of the reduced out sugar and because it makes the texture of this pie creamier and more delicate. But if you have company you might want to go for the big bang of a four- five egg white meringue topping for maximum wow power It is up to you how impressive you want your dessert to look. Her pie was towering with the white fluffy stuff unlike my nearly level pie made with just three whites. I have never gotten my mom to admit it but I am positive she added extra egg whites to her meringue. It can be difficult to find Meyer lemons and pricey too. Your pie will have a really delicate flavor – so light I sometimes call it lemon cloud pie! Don’t worry regular lemons work just fine. If I have them, I always use Meyer lemons for this recipe. But his wife Claire adores lemon so this pie is for her and my mom…(It’s Mother’s Day after all!) and my brother Christopher who often requests this pie when he is in town. My friend Russel doesn’t care for anything with lemons. I have never met a man who didn’t love it, well…maybe one. It has no gelatin for you gel haters! I make it with the lesser amount of sugar in the filling but you can more than double it if you are a sweet freak. This is my mom’s bastardized version of a Betty Crocker recipe and made gluten free with my favorite crust. ![]() Yes, more pie…per my promise of a recipe a week for the whole year. If you are a lemon lover they can’t be passed by! But the recipe is for regular lemons and they make a great dessert using whatever lemons you like. They are thicker and more custardy than typical lemon bars and a delicate delight when made using Meyer lemons. ![]() Since she doesn’t allow bloggers to share her recipes here’s the link to her amazing lemon bars: They are from Nicole Hunn’s gluten free website. The squares get sprinkled with sifted powdered sugar for a pretty picture of a lemon treat. Then comes the waiting they have to chill two hours before you can cut into the pan of delicate lemony goodness. Beat them up and pour on top of a lemon scented shortbread (it has lemon zest in it!) and bake a while. The custard is eggs, gf flour blend, baking powder and a whole lot of lemon juice. This is a 8×8 square pan makes 9 big squares or 12 smaller rectanges. I followed it exactly down to the parchment paper lined baking pan makes for easy removal of the squares after cooling. Recently, I found a new lemon bar recipe that is more of a lemon custard bar you cut into squares. I put the zest in shortbread cookie dough and I love lemon bars. ![]() I make preserved lemons for use in Moroccan cooking and in sauces. The incredible lemon scent when I opened the box about knocked me over! Besides the venerable lemon meringue pie, lemon marmalade, lemoncello liqueur, lemon velvet pie, lemon chiffon pie and lemonade what else can be made with them? I use them when I oven bake chicken with small potatoes. Lemon season is right now they are very fresh and I have a whole box of them my wonderful brother in Texas sent me. Angela Drake on Banana Cake, GF But Delis…Īngela Drake on Grilled Open-Face Ham and…Īpeacefultree on Grilled Open-Face Ham and…ĭorothy's New Vintag… on Blueberry Muffins: Delicious! ![]()
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