A pie to celebrate summer

Summer means fun backyard barbeques, and what better way to celebrate the sun than a yellow pie. This lemoncello pie is easy and tasty and will bring your guests back for more. With just a little effort on the meringue, your guests will believe you had professional training. You just might get stuck making this pie for every occasion! 

Keep in mind, you can mix it up and substitute your favorite fruit and liquor to make all kinds of different pies. 

LEMONCELLO PIE 

INGREDIENTS 

Pie 

1 premade graham cracker crust 

14 oz sweetened condensed milk 

¼ c limoncello 

¼ c lemon juice 

4 egg yolks (reserve 3 whites for meringue – separate while still cold) 

¼ t salt 

Meringue 

3 egg whites, room temperature 

¼ t cream of tartar (can substitute lemon juice if needed) 

¼ c sugar 

INSTRUCTIONS 

1. Preheat oven to 350 degrees. 

2. Blend all pie ingredients (besides crust) in blender and pour into pie shell. 

3. Bake for 20 minutes. Chill completely. 

4. For meringue, let egg whites stand at room temperature for 20 minutes after separating. In a medium glass or metal bowl, beat egg whites with electric mixer until frothy. 

5. Add cream of tartar and beat until soft peaks form. 

6. Gradually beat in sugar, 1 tablespoon at a time, until sugar is dissolved and stiff, and glossy peaks form. Check whether sugar is dissolved by rubbing a touch of the meringue between your thumb and forefinger. If it feels gritty, sugar is not dissolved yet.

7. Spread over pie in decorative swirls. 

8. Bake pie at 425 degrees for 4-5 minutes until tops of meringue are golden brown, or use a torch to achieve desired color. 

Michaella Evert is an Instructional Assistant at Flathead Valley Community College’s Culinary Institute of Montana.