Saturday, July 7, 2012
Leslie Christiansen will conduct another cooking class July 15 at Desert Botanical Gardens. This time she will present this luscious Lemon Merinque Pie. The best part of her classes is the wonderful helpful hints she has for preparation and creating healthy alternatives. Cooking is a passion for Leslie and she conveys how important a legacy it can create with families.
Sign up at http://www.dbg.org/shop/courses/summer-pies-7-15-12
or Phone 480-481-8188.
Tastes & Treasures cookbook has a different pie called Lemon Rub Pie recipe on page 178. We like both recipes.
Lemon Rub Pie
2 cups sugar
1/2 cup (1 stick) butter, softened
2/3 cup fresh lemon juice
3 tablespoons all-purpose flour
1 tablespoon grated lemon zest
1 unbaked (9-inch) pie shell
Preheat the oven to 350 degrees. Cream the sugar and butter in a bowl of a stand mixer. Add the eggs one at a time, beating well after each addition. Add the lemon juice, flour and lemon zest and mix until combined.
Spoon the lemon filling into the pie shell and bake for 30 to 35 minutes or until the top is brown and the filling is set. Cool on a wire rack.