Carribean: Belize: Belizean Lemon PieINGREDIENTS:
CRUST:
2 cups all purpose flour
¼ cup of butter (A little extra to butter the pan)
½ cup of Crisco shortening
½ cup brown sugar
3 ounce of cold water
INSTRUCTIONS:
GATHER ALL INGREDIENTS:
Preheat oven to 400°F
Combine the flour, butter, brown sugar and shortening and begin to mix by hand.
Slowly add in ice water as needed to get to a good rolling consistency.
Place dough in the refrigerator for 15 minutes to set.
Remove dough and begin to roll using a rolling pin.
Butter the pie pan and place the rolled out dough in the pan and trim off the edges.
Flute (pinch) the edges for decorative look and place in oven for 15 minutes then remove.
FILLING:
1 Dutch lady sweetened condensed milk
⅓ cup lemon juice
3 egg yolk
INSTRUCTIONS:
Mix the sweetened condensed milk with three egg yolks in a bowl.
Add the lemon juice and stir until you can no longer taste the egg yolk.
Pour filling into pie crust that’s has been taken from the oven.
Place the pie back into the oven for 15 minutes (If the filling starts to bubble it’s been in too long).
Leave pie to cool for it set properly.
Enjoy
