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“Wicked, Wicked Lemon Pie” • April 1, 2006

Very, Very Wicked, Wicked!!


Lemon Pie??  OK — let’s suppose that you don’t “care” for lemons.  Let’s suppose you don’t “like” lemons.  Let’s suppose you “HATE” lemons!

WELL — just be a good boy and try a teeny, tiny, itty-bitty bit of this wicked little delight — and then you will trip your own grandmother as you race to get to the rest of it!!!!!!  Duels have been fought over who gets the last piece!!  (Need I say more??)

SO — let’s create a little civil unrest within your family or group.  Here’s the stuff you’ll need:

1 graham cracker or Nilla vanilla wafer pie crust, (there are some other varieties of pre-made crusts — experiment with them, too!

For the filling:

1 can, 14 ounces, of sweetened condensed milk, (Eagle Brand and Kroger’s store brand both work well)

1/ 2 cup lemon juice, (you can buy the bottled juice, or use some of those big strong muscles of your favorite male to freshly squeeze the juice.)

2 egg yolks

For the meringue:

2 egg whites, (I’ll leave it up to you to figure out where the egg yolks and whites come from!  On second thought, maybe I’d better not — males may be reading this.  OK, guys, you take two eggs and separate them into the yolks and the whites — got it?)

1/4 teaspoon cream of tartar

4 tablespoons sugar

coconut to sprinkle on top of meringue (OPTIONAL)

First, put the pie crust in the fridge to get it well chilled.  Then preheat your oven to 325 degrees.

In a medium mixing bowl, combine the sweetened condensed milk, lemon juice, egg yolks; and stir until mixture thickens.  (Males are excellent stirrers!)

Pour into the chilled pie crust.

Now let’s make the meringue for the top.  In a medium mixing bowl, beat the egg whites and the cream of tartar on high speed with an electric mixer until soft peaks form.  Add the sugar 1 tablespoon at a time while beating on medium speed.  After all the sugar is added, beat 4 minutes longer or until sugar is completely dissolved and stiff, glossy peaks form.

Carefully spoon the meringue over the filling; making sure that you get it spread evenly to cover the entire surface — and make sure you get it all the way to the edge of the pie crust to seal it to edge.  Otherwise it will shrink on you!!

If desired, lightly sprinkle coconut on top of the meringue.

It should bake for 12 to 15 minutes on a middle rack until the meringue is just starting to have a little brown tinge.  You’ll need to experiment with your oven to get it just right, (they all cook a little differently!)

Let it cool for a few minutes or it will be runny.  Actually, it should be totally cool and chilled in the fridge to really firm it up properly.  But let’s be serious here — you’ve got this hot, delicious, totally wicked pie right there in front of you — and you’re gonna put it in the fridge?? To heck with it being runny — just give me a spoon!!!

You should cover with plastic wrap any leftovers and store them in the fridge.  (Leftovers??? Leftovers!!!!  HA-HA-HA!!  The blond has obviously lost her mind — again!!!)

As I said, even if you don’t like lemons, you will LOVE this.  I don’t know what kind of magic happens, but it is truly incredible!!

AND — you should also try it with a half cup of lime juice instead of the lemon juice.  This makes just as wicked of Lime Pie, too!!

One other thing, if you keep those of the male persuasion about you, you should always make several of these — they’re not very big.  And if you ignore my advice and only make one — well — just remember that the SWAT team is available by dialing 911!!!

Love,

Meredith


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Last Updated: April 2006


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