Halloween-themed fingers with liver patches and red nails! The fingers get some lovely liver marks from this poppy seed shortbread recipe. Use scarlet or purple jam to adhere the almond slivers for an even more gory appearance. can be kept for up to four weeks in an airtight container.
| Servings: | 8 |
| Yield: | 1 pie |
Ingredients
- 1 (9 inch) pie shell
- 2 egg yolks, beaten
- 1 (14 ounce) can sweetened condensed milk
- ½ cup lemon juice
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Prick pie shell with a fork and bake in preheated oven for 8 minutes, or until crust is lightly browned. Remove from oven and cool.
- In a medium mixing bowl blend egg yolks and condensed milk. Stir in lemon juice. Heat this mixture in a double boiler, stirring constantly with a wooden spoon, until it thickens. Pour into piecrust and refrigerate at least 1 hour before serving.
Nutrition Facts
| Calories | 255 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 0 g |
| Protein | 5 g |
| Saturated Fat | 4 g |
| Sodium | 167 mg |
| Sugars | 28 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
It is delicious and super easy!
It takes a while for the filling to thicken in the double boiler, amd it reduces kind of a lot. I wasn’t really left with quite enough filling for a 9-inch pie. Still, I do really like the tart flavor of it, and it is definitely easy. If I made it again, I would double the filling.
With this pie can make a meringue with it also? This will be my first time making it. So any pointers would be great thank you
Loved this pie, delicious, easy and very rich!
We really enjoyed this recipe. It was easy to follow and way quicker than making a traditional lemon meringue pie. After reading some of the other posts about the filling not setting I did not want to take a chance so I did add 1 tablespoon of corn starch mixed with a touch of water to the mixture while cooking. I also added 3/4 cup of lemon juice instead of 1/2 a cup, simply because of our personal preference for a tangier pie. As others did, I too beat the egg whites with 1/4 cup of sugar to top the pie with a meringue. Some people posted the over whelming taste of the sweetened condensed milk but I did not have that problem. Maybe they did not cook it long enough or it could also be that I added corn starch and more lemon juice than what the original recipe called for. All in all we really enjoyed this pie and I will definitely make again. The next time i think i will double the recipe because the original as is does not fill the pie crust. A great recipe though. Thank you!
This is by far the easiest and tastiest recipe for lemon pie that I have found. There’s no scientific mixing and measuring with corn starch and flour to muddy up the taste. This recipe is straight forward. I decided to whip the egg whites in with the egg yolks to give the filling a lighter texture. Next time I will add lemon zest and a little more lemon juice, as I like my pie on the tart side. Thank you Nancy!
Very yummy! We loved this pie, followed recipe exactly. It is delicious! A definite keeper for my recipe collection. Thanks!
WOW! I havent tried this yet, but i will! father’s day is coming up and my dads fav pie is lemon meringue, so this looks perfect! i will right another review when i make it!
wow i tried this recipe and it was simple and delicious!!!
it was awesome!!!!!!!!!!!
Great recipe and so simple. I used a prepared graham cracker crust. I beat the 2 egg whites and incorporated them into the filling, which made the pie a little fluffier. Instead of cooking the filling, I just filled the pie shell and baked it at 375 degrees for 10 minutes. Much easier.
I followed the directions and I did not have enough to fill my 9 inch pie shell half full. Will try again but double ingredients.
This was really strange. It wasn’t a pretty yellow color– it looked more like a butterscotch or carmel pie. There was not enough filling for the pie crust so it was really flat. The taste was interesting, but not very good.
This pie was so easy and so tasty! It was a huge hit at Christmas. I used a premade pie shell and I whipped up the egg whites for the top. I baked it for about 5 min untill the top turned a bit brown. Very good!
I loved these! But husband thought they were too tart and wouldn’t eat any more.
the recipe is delicious in taste, I loved it…but somehow I messed something up…I did leave it on the refrigerator overnight, and it was firm in the morning…I topped it with canned whipped cream, and two hours later it was all soft!!! I don’t get what I did wrong.
This was a really good pie but it took 4 hours to thicken but still delicious! I made 3 pies!
Easy to make! tart taste reminded me of key lime pie.
This is absolutely wonderful. Since I found this recipe, I have made it again and again. It is a never-fail Lemon Pie.
Pretty good.
Gee, Nancy, thanks a lot! I tried this recipe and now my husband is hooked on your pie. It’s wonderful just as it is, I wouldn’t change a thing. Well okay, I did use a graham cracker crust and made meringue with the egg whites, but I didn’t tinker with the main ingredients at all. Excellent flavor!