Friday, March 9, 2012

Lemon Meringue Pie

Yikes!!! We had a howling wind storm and in the morning the yard was covered in lemons that simply didn't weather the wind. What were we to do with 53 lemons??? Think Giz, think, you're a food blogger for goodness sakes - you should know what to do with all the lemons. First things first, have to make a batch of Lemon Drop Martinis .

The flour, cornstarch, lemons and pastry crusts came out and it was time to start making lemon meringue pies. I decided to try a new recipe that I found at All Recipes called Grandmas Lemon Meringue Pie.


1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked 4 egg whites 6 tablespoons white sugar

For the meringue:
4 egg whites
6 Tbsp sugar


Preheat oven to 350 degrees F (175 degrees C).

To Make Lemon Filling:

In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.

To Make Meringue:

In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 minutes, or until meringue is golden brown

Put your pie in the fridge to set for a few hours. Don't be alarmed if your pie seems loose when you put it in the fridge - the setting time is magic. Slice, serve and enjoy

Tomorrow's another day and the lemon marathon will continue. We decided to get a little creative and made some lemon candles for the dinner table.

Hollow out the lemon. Make a cut along the bottom so they stand straight. Fill the inside with some heavy duty tin foil and fit a lemon scented votive inside. Easy!!



That Girl said...

The imagery of raining lemons is just too good!

pam said...

This is the second lemon meringue pie that I have seen this morning, I think the blogosphere is trying to tell me something!

pam said...

This is the second lemon meringue pie that I have seen this morning, I think the blogosphere is trying to tell me something!

FOODalogue said...

LOL, glad you've got your priorities straight!

Anonymous said...

The lemon meringue pies look yummy and the lemon candle holders look so pretty! Do the hulled out lemons give off a strong lemony scent?

Peggy's Assistant :)

giz said...

PA - they do give off a bit of a lemon scent especially if they burn down too low - you just need to watch and make sure they don't burn the lemon skin

Patsyk said...

Ok, I think I'm jealous of the fact that you have lemon trees! That pie looks amazing!

Valerie Harrison (bellini) said...

Lemon Meringue Pie is my "birthday Cake" of choice. You're in Palm Springs for a while so Limoncello is a possibility:D

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