I don’t know about you but I love the flavor of lemons anytime of the year, no matter how dull and dreary a winter day can be anything lemon seems to brighten up the day!
Thanks to Costco and the large bags of lemons, at a reasonable price makes it possible to experiment with lemons in a way going to a regular store will not allow.
This week I thought it would be nice to make a Lemon Meringue Pie. This is a good and simple pie, I am sure you will like it.
LEMON MERINGUE PIE.
1 Baked Pie Shell (homemade or bought)
https://hbs1991.wordpress.com/2011/08/30/old-fashioned-flakey-pie-crust/
Sift into a 2-3 quart saucepan
1 1/2 cups Sugar
6 Tablespoons Cornstarch
1/2 teaspoon Salt
Gradually blend in:
1/2 Cup Cold Water
1/2 Cup Fresh Lemon Juice
When Smooth Add Blending Thoroughly,
3 Well beaten Egg Yolks
2 Tablespoons Butter
Stirring Constantly gradually add:
1 1/2 Cups Boiling Water
Bring mixture to a full boil, stirring gently. As it begins to thicken, reduce heat and allow to simmer slowly 1 minute,
Remove from heat and stir in
1 Teaspoon grated lemon zest
Pour into the baked pie shell and cover with Meringue.
Meringue
Preheat oven to 350 degrees:
In a mixer bowl, place 3 egg whites and beat until stiff but not dry peaks form
Add 6 tablespoon sugar that you have mixed in 1 tsp of cornstarch, whip until glossy peaks form.
Cover pie with Meringue and place in oven until golden brown about 10 to 15 minutes.
Note:
When Zesting citrus, with a fine rasp grater it is much easier to freeze or partially freeze your fruit first. If you don’t think you can use any of your citrus fruits in time before they go bad just put in the freezer they will keep for a long time, and they also juice much better.
