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Buckwheat
Posted May 02, 2006 06:45 PM
Folks, I can't even begin to tell you how rich and delicious this pie is.
This is my neighbors recipe, and she is one of the best bakers I know. If you are a lemon lover then this pie is for you. However, it is not for those on a diet. This recipe makes 2 pies.
NOTE: you can throw is some ground pecans to the crust for a special treat if you like.
CRUST
3 cups graham cracker crumbs
1 cup melted butter
1/2 cup sugar
MIX graham cracker crumbs, butter and sugar.
Press mixture into 2 pie plates.
FILLING
6 large eggs
6 egg yolks
1 & 1/2 cups fresh lemon juice (please use fresh juice)
2 cups of sugar
2 t. grated lemon zest
2 cups UNSALTED butter, softened
Mix the egg yolks, the eggs, lemon juice, sugar and lemon zest in a double boiler that is softly simmering, stirring with a whisk until mixture has thickened and looks like mayonnaise.
WHIP in the butter.
Add the filling to the 2 pie crust in equal amounts.
COOL, and them place in the fridg for at least 4 hours until well chilled.
TOPPING
1 quart of heavy whipped cream
1/2 cup sugar
When you are ready to serve this pie from heaven, whip the cream and the sugar together until the cream is thick.
SPREAD the cream over the pies.
You can garnish with lemon rinds if you wish.
Posted May 02, 2006 06:45 PM
Folks, I can't even begin to tell you how rich and delicious this pie is.
This is my neighbors recipe, and she is one of the best bakers I know. If you are a lemon lover then this pie is for you. However, it is not for those on a diet. This recipe makes 2 pies.
NOTE: you can throw is some ground pecans to the crust for a special treat if you like.
CRUST
3 cups graham cracker crumbs
1 cup melted butter
1/2 cup sugar
MIX graham cracker crumbs, butter and sugar.
Press mixture into 2 pie plates.
FILLING
6 large eggs
6 egg yolks
1 & 1/2 cups fresh lemon juice (please use fresh juice)
2 cups of sugar
2 t. grated lemon zest
2 cups UNSALTED butter, softened
Mix the egg yolks, the eggs, lemon juice, sugar and lemon zest in a double boiler that is softly simmering, stirring with a whisk until mixture has thickened and looks like mayonnaise.
WHIP in the butter.
Add the filling to the 2 pie crust in equal amounts.
COOL, and them place in the fridg for at least 4 hours until well chilled.
TOPPING
1 quart of heavy whipped cream
1/2 cup sugar
When you are ready to serve this pie from heaven, whip the cream and the sugar together until the cream is thick.
SPREAD the cream over the pies.
You can garnish with lemon rinds if you wish.