finally, we come to what my family insists is the best pie I ever made: the Lemon Meringue Pie for the To Kill a Mockingbird Book Club southern supper. Actually, I'm really craving some of it right now nearly a month after we actually had book club.
The weather cannot seem to make up it's mind right now: autumn or summer, autumn or summer, back and forth from furry slippers to sandals, tennis dresses to scarves and sweaters. One day all I want is hot apple cider and ginger cookies, another I dream of watermelon cocktails, chilled rose wine, and this.
To be fair, I usually do not enjoy lemon meringue pie. I have no idea why, but it make have to do with the fact that out typical lemon filling recipe is not as rich as this one. I remembered the rich, thick, tart lemon curd in the lemon-lemon-lemonx4 cake I made for Easter. This is what happened. Alas, it happened too quickly, and was eaten in moments, so Instagram is all the record I have remaining.
Lemon Meringue Pie
the only difference between this pie and Coconut Cream is the filling. Follow all the directions through the link, substituting the following filling:
1 cup sugar
1/3 cup cornstarch
1 and 1/2 cups water
1/2 cup lemon juice
zest of two lemons, grated
5 egg yolks, beaten
1 tablespoon butter
While the pie shell is baking, mix together the sugar, cornstarch, water, lemon juice, and lemon zest in a large saucepan. Once mixed, heat over medium heat while stirring until it thickens and boils. Boil for one minute, then remove from the heat.
Mix half of the hot mixture into the egg yolks, a large dollop at a time. If you just dump the egg into the hot mixture or vice versa, you will scramble the eggs. Mix the egg & thickened mixture back into the rest of the cooked mix in the saucepan and return to medium heat.
Bring back to a boil, constantly stirring, then cook for another minute. Remove from the heat again, stir and melt in the butter, then pour into the pie shell. You may feel the need to add a drop or two of yellow food coloring for a vibrant yellow filling, though it is not always necessary.
For further directions, return to the Coconut Cream Pie directions, omitting the sprinkling of flaked coconut onto the meringue before toasting.
"Be well. Do good work. Keep in touch." - Garrison Keillor
The weather cannot seem to make up it's mind right now: autumn or summer, autumn or summer, back and forth from furry slippers to sandals, tennis dresses to scarves and sweaters. One day all I want is hot apple cider and ginger cookies, another I dream of watermelon cocktails, chilled rose wine, and this.
To be fair, I usually do not enjoy lemon meringue pie. I have no idea why, but it make have to do with the fact that out typical lemon filling recipe is not as rich as this one. I remembered the rich, thick, tart lemon curd in the lemon-lemon-lemonx4 cake I made for Easter. This is what happened. Alas, it happened too quickly, and was eaten in moments, so Instagram is all the record I have remaining.
the only difference between this pie and Coconut Cream is the filling. Follow all the directions through the link, substituting the following filling:
1 cup sugar
1/3 cup cornstarch
1 and 1/2 cups water
1/2 cup lemon juice
zest of two lemons, grated
5 egg yolks, beaten
1 tablespoon butter
While the pie shell is baking, mix together the sugar, cornstarch, water, lemon juice, and lemon zest in a large saucepan. Once mixed, heat over medium heat while stirring until it thickens and boils. Boil for one minute, then remove from the heat.
Mix half of the hot mixture into the egg yolks, a large dollop at a time. If you just dump the egg into the hot mixture or vice versa, you will scramble the eggs. Mix the egg & thickened mixture back into the rest of the cooked mix in the saucepan and return to medium heat.
Bring back to a boil, constantly stirring, then cook for another minute. Remove from the heat again, stir and melt in the butter, then pour into the pie shell. You may feel the need to add a drop or two of yellow food coloring for a vibrant yellow filling, though it is not always necessary.
For further directions, return to the Coconut Cream Pie directions, omitting the sprinkling of flaked coconut onto the meringue before toasting.
"Be well. Do good work. Keep in touch." - Garrison Keillor
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