Probably the best lemon meringue pie I have EVER eaten, I’m not really a fan but this one has more of a cheesecake type filling thanks to the condensed milk.
1 (14-ounce) can sweetened condensed milk
1/2 cup lemon juice
1 teaspoon grated lemon zest
3 egg yolks
1 (8-inch) prebaked pie shell or crumb crust
3 egg whites
1/4 cup sugar
In medium bowl, combine milk, lemon juice, and zest; blend in egg yolks. Pour into cooled crust.
Preheat oven to 325 degrees F.
Beat egg whites with cream of tartar until soft peaks from. Gradually beat in the sugar until stiff. Spread over filling; seal to edge of crust. Bake for 12 to 15 minutes or until meringue is golden brown.
For the Cupcakes:
1½ cups all-purpose flour 1½ teaspoons baking powder ¼ teaspoon salt ½ cup unsalted butter, at room temperature 1 cup granulated sugar 2 eggs, at room temperature Zest and juice of 1½ limes 2 tablespoons tequila ¼ teaspoon vanilla extract ½ cup buttermilk
To Brush the Cupcakes:
1 to 2 tablespoons tequila (i suggest 1, two would make them too mushy)
Tequila Lime Swiss Meringue Buttercream:
2 cups sugar
8 egg whites
3 sticks butter, room temperature
2 1/2 Tbsp lime juice
1-2 Tbsp Tequila
1. Preheat the oven to 325 degrees F. Line a standard muffin tin with paper liners; set aside.
2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.
3. In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 5 minutes).
4. Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly after each addition.
5. Scrape the sides of the bowl and add the lime zest, lime juice, vanilla extract and tequila. Mix until combined. (The mixture may start to look curdled at this point, but don’t worry, it will all come back together, power on!)
6. Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand.
7. Divide the batter between the muffin cups. Bake for approximately 25 minutes or until just slightly golden and a skewer shows only moist crumbs attached, rotating the pan at the halfway point.
8. Allow cupcakes to cool for 5 to 10 minutes, and then remove to a cooling rack. Brush the tops of the cupcakes with the 1 to 2 tablespoons of tequila. Set the cupcakes aside to cool completely before frosting them.
To make the frosting, place the stand mixer bowl over a simmering pot of water (the bottom of the bowl should not touch the water).
Whisk the sugar and egg whites until the sugar is dissolved and the mixture registers 160 degrees with a candy thermometer.
Place bowl on the stand mixer fitted with the whisk attachment and whisk on high speed until the mixture is cool and holds stiff, glossy peaks (approximately 10 minutes).
Change to the paddle attachment and beat in one tablespoon of butter at a time on medium. The mixture might appear curdled but keep beating, it will pull back together.
Add lime juice and 1 Tbsp tequila. Increase speed to high and beat until the frosting reincorporates and is smooth and fluffy. Beat in remaining tablespoon of tequila, if desired.
Salted Nutella Brownies
¾ cup all-purpose flour
¼ teaspoon salt
⅓ cup unsalted butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 cup Nutella
1 teaspoon sea salt or enough to sprinkle a good layer on top
Preheat oven to 350 degrees.
In a small bowl combine flour and salt and set aside. Using an electric mixer blend butter until light and fluffy. Mix in sugar, eggs, vanilla and mix well followed by Nutella and stir until mixture is creamy. Stir in flour mixture.
Pour in to greased 11”x7” or 8” square brownie pan sprinkle the top with sea salt and bake for 27-32 minutes. Cool pan on wire rack.
Easy Peasy Peach Cobbler i made.
my dad is diabetic so I cut down the sugar in the recipe, plus i dont like overly sweet cobblers, it tends to taste too much like canned fruit when its overly sweet.
in the peaches i just sprinkled some sugar on them, much less than a 1/4 of a cup and added a pinch of salt to the crumble on top.
Key Lime Cream Cake 2 cups all purpose flour 1 1/2 cups sugar 3/4 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 3 eggs 2/3 cup oil 2/3 cup key lime juice 3/4 cup sour cream
Preheat oven to 350 degrees. Grease and flour 2 8-inch cake pans.
Sift flour, sugar, powder, soda and salt into mixer.
Add eggs, oil and lime juice. Beat until smooth.
Add sour cream and beat until smooth.
Pour in prepared pans and bake for 25 minutes or until a toothpick inserted comes out clean. Cool and frost.
1 cup butter, softened 2 – 8 oz packages cream cheese, softened 2 – 16 oz boxes confectioners’ sugar 1 teaspoon vanilla 1/4 cup key lime juice (optional) green food coloring (optional for color)
Beat butter and cream cheese until smooth. Beat in vanilla. For really creamy frosting, mix in 1/4 cup of key lime juice. You can also leave it out or add more confectioners sugar to make it thicker. Add a small amount of green food color if you’d like the frosting tinted.
Whipped Cream 16 oz. heavy whipping cream 3 tablespoons sugar 1 teaspoon vanilla
Chill metal bowl and beaters in freezer for about 20 minutes. When ready to whip, add ingredients to the bowl and beat until stiff peaks form.
Divide cake into four layers and frost. Pipe top with whipped cream or add crushed graham crackers to the side of the cake if desired. Refrigerate