Wednesday, August 1, 2012

Lemons Imposible to Eat ~ Not So!



"Lemon tree very pretty and the lemon flower is sweet

But the fruit of the poor lemon is impossible to eat."




Not so Peter, Paul, and Mary.  

You haven't tried my lemon meringue pie.







Sharing a Favorite Recipe for Lemon Meringue Pie 
Adapted from JOY OF COOKING, Scribner, 1997

Whisk thoroughly in a medium saucepan:
1 1/4 cups sugar
1/3 cup cornstarch
1/8 teaspoon salt
Whisk in, blending well:
1 1/2 cups water
1/2 cup strained fresh lemon juice from two to three lemons
2 to 3 teaspoons grated lemon zest
Whisk in until no yellow streaks remain:
4 large egg yolks
Add:
2 to 3 tablespoons unsalted butter, cut into small pieces
Stirring constantly with a wooden spoon or rubber spatula, bring the mixture to a simmer over medium hear, then cook for 1 minute.  The filling should be very thick. Pour the filling into baked pie crust and press a sheet of plastic wrap directly on the surface.

Immediately prepare a meringue topping using at least 4 large egg whites at room temperature.  Beat till soft peaks form, then add in 1/4 teaspoon cream of tartar.  Gradually beat in 1/2 cup of superfine sugar.  Beat on highest speed until the peaks are stiff and glossy.  Then beat in 1/2 teaspoon vanilla.

Remove the plastic wrap, spread the meringue over the filling.  Anchor the meringue to the edge of the crust.  Bake for 20 minutes at 325°.




Lemon desserts are the 

perfect choice for hot summer days.




Use the above recipe to 

make individual lemon tartlets.





You can top them with berries instead 

of the meringue for a bit of summer color.




Or fill pâte á choux puffs 

for a tasty lemon cream puff.




Then sit back with a cool drink 

and enjoy the fruits of a lemon tree.




So when you find yourself 

with a bowl of fresh lemons or limes . . .




Make a pie!





If you like a "mile high" meringue 

like I to, double the egg whites.

  


I also like to use pretty vintage 

hankies for napkins when serving dessert.  

It adds variety and interest 

when you toss in something vintage.

 And if you "want to dish",  look how perfect they are with 

 MacKenzie-Childs' ceramics!

Joining 





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