Cooking With G… by Janie Goldman

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Posted by Joyce Rhyne on 20 Aug 15 - 0 Comments

Greetings fellow culinary enthusiasts! I have skipped over a few sections of the Port O’Connor Community Service Club cookbook for now and went to the breads, rolls, pies, and pastries section. I received some key limes that were grown in Port O’Connor from my daughter and thought they would make a tasty, cool dessert. I found several recipes for lemon pie and just substituted with lime juice. This is a combination of recipes submitted by Melba Walker, June Green and Shirley Gordon. I am sure they are all delicious in their own right. Combining the best of all three made it a simple recipe with options to suit your taste.

LEMON PIE

Blend together one can sweetened condensed milk, four egg yolks and one half cup of lemon or lime juice. If using fresh citrus, microwave the fruit for about twenty seconds, then poke a hole in them and squeeze out the juice (you get more this way). Pour the mixture into a baked pie crust or graham cracker crust. Bake at three hundred and fifty degrees for about fifteen minutes. I doubled the recipe and baked in a spring pan you would use for cheesecake and increased the cooking time to about thirty minutes. If you decide to make a meringue topping use the four egg whites. Beat the egg whites, one fourth teaspoon of cream of tartar and one cup of sugar until it forms stiff peaks. Spread over the pie filling and return to the oven until the meringue is golden brown. If you decide to go with the whipped topping, cool the pie first. Beat one cup heavy cream and one fourth cup sugar until stiff like cool whip. Either way you decide to go with the topping, you should refrigerate. The pie is always best the second day. Enjoy!

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