Difference between revisions of "Pie de Limon"
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* 4 large [[egg yolk]]s | * 4 large [[egg yolk]]s | ||
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=== Crust === | === Crust === | ||
# Mix the crushed wafers with the melted [[butter]] and press well onto a 9 inch tart ring or pie mold. | # Mix the crushed wafers with the melted [[butter]] and press well onto a 9 inch tart ring or pie mold. | ||
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__NOTOC__ | __NOTOC__ | ||
| − | [[Category:Panamanian | + | [[Category:Panamanian cuisine]] |
| + | [[Category:Dessert Recipes]] | ||
[[Category:Sweetened condensed milk Recipes]] | [[Category:Sweetened condensed milk Recipes]] | ||
[[Category:Egg yolk Recipes]] | [[Category:Egg yolk Recipes]] | ||
[[Category:Vanilla wafer Recipes]] | [[Category:Vanilla wafer Recipes]] | ||
[[Category:Lemon juice Recipes]] | [[Category:Lemon juice Recipes]] | ||
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Latest revision as of 20:00, 13 July 2012
Description
Lemon pie
Ingredients
Crust
- 2 cups crushed vanilla wafers
- 1 stick unsalted butter,melted
Filling
- 1½ cups sweetened condensed milk
- ⅔ cup fresh lemon juice
- 4 large egg yolks
Procedures
Crust
- Mix the crushed wafers with the melted butter and press well onto a 9 inch tart ring or pie mold.
- Bake at 350°F for 10 minutes and let cool.
Filling
- Beat the milk with the egg yolks and gradually add the lemon juice.
- This mix will curdle slightly.
- Pour into baked cookie shell and bake at 350°F for 10 minutes. The center of the pie should be firm to the touch. Let cool completely.
- Chill. Serve with whipped cream.
