3 egg whites
1/2 cup water
1/2 cup lemon juice
2 egg yolks
15 ounces powdered sugar
1 tablespoon instant coffee granules
1 1/2 cups evaporated milk
1 cup all-purpose flour
Line a 9x13-inch pan with aluminum foil. Press using a fork any moisture that appears to form in the foil.
In a large saucepan, combine lemon juice, egg yolks, powdered sugar and coffee granules; cook over medium heat, stirring constantly, until bubbly. Remove from heat and stir in evaporated milk, flour, and instant sugar until well blended.
The texture was fine, I noticed my granddaughter pointed a finger at her and she said "That's what I noticed first, the smell was delicious", to which I retorted "Which was the BEST?", to which she retorted "...That depends on your taste!". I did cook the crust for 15 minutes at 350 first, followed by 220 seconds at 375, then at the end, I sprinkled Liberty Cake mix on top to glaze it, which I also followed. There was alot of deliciousness to this crust, I made a lobster dinner to take to a fishing party, and hooked 3 lbs of Great Smoky Smoked Salmon! This was the first time I've made smoked salmon crust, and I enjoyed it, thank you!
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