Monday, July 14, 2014

Lemon Velvet Pie

For me, the most depressing thing about summer is not being able to bake as often as I like. When it’s 30 degrees outside, and even hotter inside, turning the oven on is the last thing I want to do.
However, this recipe looked so good, I bit the bullet and made an exception. (you actually only really bake it for about 25 minutes so it’s not that bad)

While shopping for ingredients I grabbed some Meyer lemons over regular lemons as they are in season. For this recipe you could use either. Regular lemons will give you a more tart taste, while the Meyer lemons will have a sweeter taste.

Overall this pie was the perfect the complement to our BBQ dinner. Sweet and refreshing.

Graham Cracker Crust
  • 3 cups of graham cracker crumbs (I used a whole box)
  • ¼ cup of sugar
  • 1 stick of butter, melted
1. Preheat oven to 350 degrees.

2. Mix together all of the ingredients until well combined, press firmly into the bottom, and half way up the sides of the 9’’ spring form pan. Bake for 6-8 minutes only. (We are slightly under baking the crust as it will be baked again once the filling is added in) Set aside to cool.

  • 1 tsp of unflavored gelatin
  • 2 tbsp of cold water
  • 6 egg yolks
  • 1.5 cups of sweetened condensed milk
  • 3/4  cup of whipping cream
  • 1/4 tsp of salt
  • 3/4 cup of fresh lemon juice
  • Whipping cream and lemon peel slivers for garnish
1. Preheat oven to 350 degrees.

2. In a small bowl soften gelatin for 5 minutes. Heat in microwave for about 14 seconds and set aside.

3. In a large bowl, combine egg yolks, and sweetened condensed milk. With an electric mixer, beat on high speed 2 -3 minutes until well combined. Beat in gelatin, whipping cream, and salt on low speed. Add lemon juice and beat on low speed for 30 seconds. Pour mixture into prepared graham crust.

4. Bake 22- 25 minutes or until center of pie looks set when gently shaken; cool on wire rack for 1 hour. Cover loosely and refrigerate at least 2 hours.

5. Top with whipping cream and lemon slivers before serving.

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