載入中...
ID: f8404aff...
This Magic Lemon Cream Pie, from the 1930 “New Magic In The Kitchen” cookbook, is a delightful and simple dessert. It features a tangy, creamy lemon filling made with condensed milk, topped with a light and airy meringue. This no-cook filling recipe is considered by food historians to be the origin of the modern Key Lime Pie.
等待影片載入...
食譜由 AI 生成，版權歸原創作者所有，歡迎訂閱原頻道支持創作者
Combine condensed milk, lemon juice, lemon zest, and egg yolks to make the filling. → Pour the filling into a pre-baked 9-inch pie shell. → Whip egg whites and sugar to form a stiff-peak meringue. → Top the pie with the meringue and bake at 350°F (175°C) until golden brown. → Cool and chill the pie thoroughly before serving.
Combine condensed milk, lemon juice, lemon zest, and egg yolks to make the filling. → Pour the filling into a pre-baked 9-inch pie shell. → Whip egg whites and sugar to form a stiff-peak meringue. → Top the pie with the meringue and bake at 350°F (175°C) until golden brown. → Cool and chill the pie thoroughly before serving.
This Magic Lemon Cream Pie, from the 1930 “New Magic In The Kitchen” cookbook, is a delightful and simple dessert. It features a tangy, creamy lemon filling made with condensed milk, topped with a light and airy meringue. This no-cook filling recipe is considered by food historians to be the origin of the modern Key Lime Pie.
Preheat your oven to 350°F (175°C). Zest one lemon into a large glass bowl.
Squeeze enough lemons to make ½ cup of fresh lemon juice.
Pour the can of sweetened condensed milk into the bowl with the lemon zest.
Separate two eggs. Add the egg yolks to the condensed milk mixture and set the egg whites aside in a separate clean bowl.
Pour the lemon juice into the filling mixture.
This recipe features a no-cook filling; the acid from the lemon juice chemically 'cooks' and thickens the condensed milk and egg yolks.
The recipe is very versatile regarding the crust. While the video uses a graham cracker crust, a traditional pastry shell or even a saltine cracker crust would also work well.
This pie is best served chilled, which allows the filling to set completely.
請登入以加入討論並賺取 XP！
載入評論中...