![]() ![]() Garnish with thinly sliced limes & freshly grated lime zest. Turn the mixer up to high and whisk until stiff peaks form when you lift the whisk attachment out of the bowl.Īdd a dollop of whipped cream on top of each bar. Whisk together on medium speed for 30 seconds. In the bowl of an electric mixer fitted with the whisk attachment, combine the cold heavy cream, sugar, vanilla, and a pinch of coarse kosher salt. Wait to make the whipped cream topping until just before serving. With a very sharp knife, cut into 12-16 squares. Using the parchment paper overhang, lift the bars out of the pan onto a cutting board. ![]() Refrigerate until the filling is firm, at least 2 hours. If you need to even out the filling, use a small offset spatula to gently do so.īake for 30 minutes and cool completely in the pan for about 1-2 hours. The crust will be soft since it has only baked for 10 minutes. Cool on your counter for at least 30 minutes, then place in the fridge for at least 3 hours. Once the crust is done baking, remove from the oven and VERY slowly pour the key lime filling over the hot crust. Scrape filling into your prepared (and cooled) pie crust) Bake for 15-20 minutes or until filling only wiggles a bit in the center when you gently shake the pan back & forth a bit. In the bowl of an electric mixer fitted with the paddle attachment, beat the sweetened condensed milk, egg yolks, freshly squeezed lime juice, and salt on medium speed for 4 minutes. Start on the filling while the crust is baking. I use clips to hold it in place and remove them before baking.īake the crust for exactly 10 minutes. *The parchment paper will allow you to lift the bars out of the pan seamlessly. Every key lime pie recipe agrees that a can of sweetened condensed milk is the king of ingredients. Lightly pat the dough evenly on the bottom of a 9×13-inch pan lined with parchment paper, leaving an overhang on two sides. Classic Key Lime Pie Adapted somewhat liberally from the version at Joe’s Stone Crab in Miami, where I am not.Mix on medium speed just until combined.Īdd the egg with the mixer on low for 1-2 minutes. Read on to learn how to make the perfect Eagle Brand Lemon Meringue Pie.Place the yellow cake mix and melted butter in the bowl of an electric mixer fitted with the paddle attachment. Whether you’re looking for a traditional twist on the classic or a more modern version, this recipe has something for everyone. Pour filling into the pie crust and bake at 350º for 10 minutes. Add Key lime juice and whisk until smooth. Combine sweetened condensed milk and egg yolks in a large mixing bowl blending until smooth with a whisk. The recipe has remained fairly unchanged since then it still uses the same ingredients and directions, but there are a few variations on the classic pie that have become popular over the years. Press into a 9-inch pie pan and bake 6 8 minutes at 350º. The original Eagle Brand Lemon Meringue Pie recipe has been around since the mid-1800s, when it was first published in the Boston Cooking-School Cookbook by Fannie Merritt Farmer. This delicious treat is sure to be a hit with family and friends alike and is a simple, yet elegant, dessert that can be served for any occasion. If you’re looking for an amazing dessert to make for your next special occasion, look no further than the classic Eagle Brand Lemon Meringue Pie. The delectable smell of lemon and the sweet, fluffy meringue on top of a delicious pie crust is a heavenly combination that no one can resist. ![]()
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