LEMON MERINGUE LADYFINGER PIE
Adding the little bit of orange liqueur really gives a nice zing to the taste of the ladyfingers, but it's delightful with simply the lemon syrup, too. -Karen Bowlden, Boise, Idaho
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Mix crushed cookies and melted butter; press onto bottom and sides of a greased 9-in. deep-dish pie plate. Bake until lightly browned, about 10 minutes. Cool on a wire rack., Finely grate 2 teaspoons zest from lemons. Cut all lemons in half; squeeze juice. For lemon syrup, in a small saucepan, mix 3/4 cup sugar and lemon juice; bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved, 3-5 minutes, stirring occasionally. Remove to a bowl; cool completely., For cream filling, in a large bowl, beat cream cheese, lemon zest and remaining 2/3 cup sugar until smooth. Gradually add cream and 1/2 cup lemon syrup, beating until thickened. Transfer 1 cup mixture to crust; layer with half of the ladyfingers. If desired, stir orange liqueur into remaining lemon syrup; brush over ladyfingers. Repeat layers. Spread remaining cream filling over top., For meringue, in a large bowl, beat egg whites on medium speed until foamy. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff, glossy peaks form. Spread over pie., Bake in a 350° oven until meringue is golden brown, 20-25 minutes. Cool on a wire rack 1 hour. Refrigerate until filling is set, about 4 hours.
Nutrition Facts : Calories 816 calories, Fat 45g fat (22g saturated fat), Cholesterol 107mg cholesterol, Sodium 494mg sodium, Carbohydrate 93g carbohydrate (57g sugars, Fiber 3g fiber), Protein 10g protein.
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