Easy Peasy Lemon Squeeze Pie
Do you ever have those weeks when you start out with a well organized plan for the days ahead, and it all falls apart like a cheap pair of shoes? That was our family last week. The short version includes, a four-day stomach virus for our toddler, a case of head Lice for another one of my little ones (OMG, not even funny), a morning when we all slept in past the school bell, and dealing with the emotions of the one month anniversary of the loss of my sweet father. No wonder I look like Beetlejuice in a bathrobe this morning.
So in response to the challenges of our week, we decided to fight back. You know the old saying, “When life gives you lemons, make lemonade?” Well, we took a new spin on the idea decided to bake mini Easy Peasy Lemon Squeezie Pies.
I want my children to know that when life gets difficult, you can’t sit around feeling sorry for yourself. We have to pull ourselves together, and go find something to smile about.
Fortunately, these little lemon pies gave us a lot to smile about. This is such a simple and classic recipe, and if you use a pre-made crust, you will still get an excellent result. My kids love these little pies because they aren’t too tart, and the big helping of meringue is delicious. The recipe below will allow for one shallow dish pie, or six mini-pies.
So the next time life gives you lemons, make pies. I promise, this is a great recipe to bring that happy back. My grandmother brought this every Christmas for lunch, and there was never a crumb to spare. Enjoy, sweet friends!!
- 3 lemons
- 1 14oz. can sweetened condensed milk
- 3 egg yolks
- 3 egg whites
- 5 tablespoons sugar
- 1 pre-made pie crust You can also use 6 pre-made mini crusts or combine a box of Nilla Wafers and a stick of butter for a semi-homemade crust.
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In a bowl, combine 3 egg yolks, 1 (14 oz.) can of sweetened condensed milk, and the juice of three lemons. Pour this mixture into either one pre-baked pie crust, or 6 mini pre-baked pie crusts.
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Place 3 egg whites in an electric mixer. Whisk on high, and slowly sprinkle in 5 tablespoons of sugar. Continue whisking on high until you have stiff peaks in your meringue.
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Place meringue onto pies and bake at 350 for 15-20 minutes, until the meringue peaks are slightly browned. Let cool for 2 hours in the refrigerator to set. Serve and enjoy!!
Yum
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