I'm lucky to be an assistant leader to an amazing Girl Scout Troop in Sumter and we were asked to make desserts for a volunteer/leader appreciation dinner that the service unit was putting on. I dug deep and tried to figure out some recipes that included Girl Scout Cookies and after some trial and error, this one was the winner. It's a little involved, but if my girls could handle it, you can too!
Servings: 8
Prep Time: 30 min
Total Time: 45 min
INGREDIENTS:
CRUST:
8 shortbread cookies
8 lemon flavored cookies
1/4 cup sugar
4 Tbsp melted butter
FILLING
2 egg yolks
1 can sweetened condensed milk
1 large lemon
MERINGUE
2 egg whites
1/4 tsp cream of tartar
4 Tbsp sugar
DIRECTIONS:
1. Preheat oven to 375 degrees and grease a 9 inch pie pan.
2. Put the cookies in a food processor and grind them into crumbs. Pour into a bowl.
3. Add sugar and butter to the crumbs and stir to combine.
4. Using the back of a spoon and/or your clean, dry hands, press the crumbs into the pie pan. Make sure you line the pan all the way up the edges because the crust will shrink slightly when you bake it. Also, try to make it the same thickness throughout the entire crust (around a 1/4 inch).
5. Bake the crust for 7 minutes and then immediately put it in the freezer to cool.
6. Reduce oven temp to 325 degrees.
7. Now for the filling. Separate two egg yolks from their whites and put the yolks in one bowl and the whites in another. Set the whites aside to make the meringue later.
8. Pour the condensed milk into the bowl with the yolks and add the zest and juice of the lemon. Mix well until combined.
9. For the meringue, add the cream of tartar to the egg whites and beat with an electric mixer on high for 3 minutes. Then, add one Tbsp of sugar at a time, mixing for about 15 seconds between additions. Continue to mix on high for 4-6 minutes or until stiff peaks have formed (if you flip the mixer upside down, the meringue should stay upright).
10. Stay with me, we are almost there. Take the pie crust out of the freezer and pour the lemon mixture into the crust. Spoon the meringue on top of the lemon filling, taking care to gently spread it over the entire pie all the way to the edges - any gaps will cause the meringue to shrink and the delicious lemon filling to escape and nobody wants that. Make some peaks in the meringue with the back of a spoon to help the pie get some color on it while it bakes.
11. Bake for 15 minutes. If you feel like you need more color on the meringue, you can broil it for about 30 seconds. Just keep a close eye on it - we are going for toasted brown, not black! Cool completely before eating.
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