Post by cuteascountry_Shortcake on Jun 14, 2005 14:54:09 GMT -6
This pie so impossibly good, it gave its name to the cookbook. The recipe comes from former premier of Ontario William Davis's aunt, Winnifred Prouse, who always made this on his birthday. If you like a tart and lemony pie you will love it like me. Light as clouds.
IMPOSSIBLE LEMON PIE
2 lemons, juice and grated rind of
3 eggs, separated
2 Tbsp. hot water
1/2 cup granulated sugar (divided)
2 Tbsp. butter
1 BAKED 9-inch pie crust
In a heavy saucepan, combine lemon juice and rind, egg yolks, hot water, 1/4 cup sugar and butter. Heat slowly, stirring constantly, until thick enough to coat a spoon. Remove from heat and allow to cool slightly.
In a large bowl, beat egg whites until STIFF, slowly adding remaining 1/4 cup sugar. Fold in egg yolk mixture and pour into baked pie shell.
Place pie briefly under broiler to give a golden top. Watch it constantly because it will brown quickly.
Cool and refrigerate for about 2 hours before serving. Keep in the refrigerator. Serves 6 to 8.
NOTE: To extract more juice from lemons, limes and oranges, place them in the microwave on high for 30-45 seconds per piece of fruit, or roll them on the kitchen counter with the palms of your hands. I used extra large lemons for this pie.
Source: Impossible Pie Cookbook
Enjoy!
Submitted to Nancy's Kitchen by Julie in Va.
Printed in Nancy's Kitchen Newsletter 6/14/05
IMPOSSIBLE LEMON PIE
2 lemons, juice and grated rind of
3 eggs, separated
2 Tbsp. hot water
1/2 cup granulated sugar (divided)
2 Tbsp. butter
1 BAKED 9-inch pie crust
In a heavy saucepan, combine lemon juice and rind, egg yolks, hot water, 1/4 cup sugar and butter. Heat slowly, stirring constantly, until thick enough to coat a spoon. Remove from heat and allow to cool slightly.
In a large bowl, beat egg whites until STIFF, slowly adding remaining 1/4 cup sugar. Fold in egg yolk mixture and pour into baked pie shell.
Place pie briefly under broiler to give a golden top. Watch it constantly because it will brown quickly.
Cool and refrigerate for about 2 hours before serving. Keep in the refrigerator. Serves 6 to 8.
NOTE: To extract more juice from lemons, limes and oranges, place them in the microwave on high for 30-45 seconds per piece of fruit, or roll them on the kitchen counter with the palms of your hands. I used extra large lemons for this pie.
Source: Impossible Pie Cookbook
Enjoy!
Submitted to Nancy's Kitchen by Julie in Va.
Printed in Nancy's Kitchen Newsletter 6/14/05