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Preheat the oven to 400°F. Grease a medium-size baking dish with the olive oil. Beat the ricotta and eggs together in a food processor until light and pale in color.
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Add some flour to the same you cooked the chicken in. Cook the flour for about one minute, then pour in the chicken broth and lemon juice. Once combined, reduce the heat, and add the chicken back ...
Home & Garden. Lighter Side. News
The pie uses a crust containing saltines, butter, and sugar and a curd containing lemons or limes, condensed milk, and egg yolks. [1] [4] The curd is topped with a sweetened whipped cream and then finishing salt and/or lemon zest. [1] The pie is notable for the speed and ease with which it can be made. [5]
3. Bake the pie for 25 minutes, until the center jiggles slightly and the edges are set. Transfer the pan to a rack; let cool for 1 hour. Loosely cover the pan with plastic wrap and freeze the pie for at least 6 hours. 4. Wrap a warm, damp kitchen towel around the side of the springform pan to release the pie; remove the ring.
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