My family does surprise me and I learn about it in interesting ways. For example, they love Lemon Meringue Pies. I should have known that it was the lemons they love because of all the things they like that have lemons in them… lemon drops, lemon squares… but frankly, I thought it was a phase that would pass.
Obviously, lemon has wonderful uses in cooking, however, for me, a little lemon goes a long way.
Here is the basic ingredient list for the FILLING:
1 3/4 cups lemon juice
1 1/2 cup sugar
4 egg yolks
1/2 teaspoon salt
4 tablespoons butter
1 teaspoon vanilla
1/3 cup cornstarch
2 teaspoons lemon rind
Here’s how to make the MERINGUE:
a) In a small pan, combine 2 tablespoons cornstarch, 1/3 cup water and 1 tablespoon sugar. The mixture will thicken after several minutes on the stove stirring constantly. Once thick, emove and allow to cool slightly.
b) Beat your 4 egg whites until frothy, add 1/2 teaspoon vanilla, 1/4 teaspoon cream of tartar and 1/2 cup of sugar… beat until puffy. Add the cornstarch mixture with a blender at high speed until you can make peaks with the meringue.
Bake: 350 degrees for around 20 minutes… check often
enjoy!
Roger Freberg
One Reply to “more lemon in lemon meringue pie”