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Belizean Lemon Pie

Belizean Lemon Pie
  • Belizean Lemon Pie Crust

    INGREDIENTS

    • 2 cups West Creek Flour
    • 5 tbsp Vegetable Shortening
    • 1/2 tsp salt
    • 6-7 tbsp water, cold

    INSTRUCTIONS

    Preheat oven to 400°F. Combine flour and salt. Cut in the shortening until coarse crumbs form. Add water, a little at a time, and stir until mixture forms a ball. May add more water or use less to get the dough to a rolling consistency. Roll dough on a floured surface to approximately 10 inches and arrange in a 9' baking dish. Prick dough generously with a fork and bake for 15 to 20 minutes or until crust is golden. Remove from oven and cool slightly. Set aside. Reduce oven to 325°.

  • Belizean Lemon Pie Filling

    INGREDIENTS

    • 5 - Nature's Best Dairy Shell Eggs ( separated)
    • 1 cup sugar, white
    • 1/2 cup Lime juice
    • 1/8 tsp cream of tartar
    • 14 ounce can Contigo Sweetened Condensed Milk
    • 1 tsp Lime juice

    INSTRUCTIONS

    Beat egg yolks in a bowl just until mixed. Add condensed milk and combine. Add 1/3 to 1/2 cup lime juice, slowly to desired taste; should be a little tart. Pour into pie crust. Beat egg whites on high, until foamy and thick. Reduce speed and slowly add 1 cup of sugar while continuing to beat. Increase to high until sugar is incorporated. Add 1 tsp lime juice and cream of tartar and beat until thick peaks form. Spread on top of the egg yolk mixture. Be sure to spread the meringue so that it touches the pie crust, thereby forming a seal. Touch top of meringue with spatula to form peaks all over. Bake at 325° for approximately 25 minutes or until peaks are golden.