Post by happyathome on Feb 9, 2008 0:54:26 GMT 10
"When life gives you lemons....make lemonade!"
Lemons are coming ripe now here in "Cal-ee-for-neea" ( as our lovely Goo-venator says it!) and DH brought me home a bucket full from one of the ranches he worked on yesterday....so I am going to be busy making lemon pie, lemon tea bread, lemonade, Indian lemon tea, hot lemon and honey ( need to ward off the cold season!)
Here's my lemon (meringue) pie recipe..nobody ever ate the meringue, so I haven't madeit in years!
Lemon (Meringue) Pie
For Custard:
1 TBsp. Freshly grated lemon peel
1-cup fresh lemon juice
1 ½ cups sugar
6 TBsp. Butter
7 egg yolks (save out five whites if making meringue)
1 whole egg
1 Graham Cracker Crust
For Meringue:
½ cup sugar
5 egg whites
To Make Custard:
Combine lemon rind and juice, the butter, egg yolks, and whole egg in top of a double boiler.
Place over barely simmering water. (Water should not touch bottom of boiler insert).
Cook, stirring with a whisk, until thickened, 15 to 20 minutes; mixture should be thick enough to coat a metal spoon and be of the consistency of unbeaten egg whites. Remove top of double boiler from hot water and stir for one minute. Pour custard into pie shell. Press plastic wrap directly into surface of custard. Refrigerate 3 hours or until set.
To Make Meringue:
Beat egg whites and salt into large bowl with mixer on medium speed until soft peaks form. Add the 1/2 cup of sugar at the rate of two tablespoons at a time, beating until fairly stiff peaks form. Decorate lemon pie with the meringue, carefully spreading the meringue to include the crust, thus preventing "weeping". Brown meringue into he preheated oven (425) for 3-5 minutes, turning the pie occasionally for even browning. For easier cutting, dip sharp, thin bladed knife into the water before each cut.
Lemons are coming ripe now here in "Cal-ee-for-neea" ( as our lovely Goo-venator says it!) and DH brought me home a bucket full from one of the ranches he worked on yesterday....so I am going to be busy making lemon pie, lemon tea bread, lemonade, Indian lemon tea, hot lemon and honey ( need to ward off the cold season!)
Here's my lemon (meringue) pie recipe..nobody ever ate the meringue, so I haven't madeit in years!
Lemon (Meringue) Pie
For Custard:
1 TBsp. Freshly grated lemon peel
1-cup fresh lemon juice
1 ½ cups sugar
6 TBsp. Butter
7 egg yolks (save out five whites if making meringue)
1 whole egg
1 Graham Cracker Crust
For Meringue:
½ cup sugar
5 egg whites
To Make Custard:
Combine lemon rind and juice, the butter, egg yolks, and whole egg in top of a double boiler.
Place over barely simmering water. (Water should not touch bottom of boiler insert).
Cook, stirring with a whisk, until thickened, 15 to 20 minutes; mixture should be thick enough to coat a metal spoon and be of the consistency of unbeaten egg whites. Remove top of double boiler from hot water and stir for one minute. Pour custard into pie shell. Press plastic wrap directly into surface of custard. Refrigerate 3 hours or until set.
To Make Meringue:
Beat egg whites and salt into large bowl with mixer on medium speed until soft peaks form. Add the 1/2 cup of sugar at the rate of two tablespoons at a time, beating until fairly stiff peaks form. Decorate lemon pie with the meringue, carefully spreading the meringue to include the crust, thus preventing "weeping". Brown meringue into he preheated oven (425) for 3-5 minutes, turning the pie occasionally for even browning. For easier cutting, dip sharp, thin bladed knife into the water before each cut.
