Showing posts with label Lemon Meringue Pie. Show all posts
Showing posts with label Lemon Meringue Pie. Show all posts

Friday, August 7, 2015

L is for Lemon




L is for Lemon



"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.  
Have you tried my lemon meringue pie?

My favorite recipe for Lemon Meringue Pie 
 is from JOY OF COOKING, Scribner, 1997.

Lemon desserts are the 
perfect choice for hot summer days.

Use your favorite lemon pie 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!

~ A Lemon Meringue Pie ~
Make it with a "mile high" meringue like I do.
Just double the egg whites!
Pretty vintage hankies for napkins   
and served on MacKenzie-Childs' ceramics.
Ahhh, a refreshing summer treat!

Joining 


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 





Wednesday, January 19, 2011

~ A Pie Party~

My friend Cheryl @ JoJo's Joys is having a party.

~ A Pie Party~

Pies are a favorite dessert here at HFTS
so I decided to join in with a few slices of my own.

Enjoy!



Apple Pie



Apple is my favorite of the fruit pies, though cherry and peach are right up at the top of the list too.



Pumpkin pie is a favorite of my personal "chef" and a must for the fall season.



This one was trimmed using my set of William Sonoma mini pie crust cutters.



I like to serve pumpkin pie with a healthy scoop of whipped cream and a side of honey glazed Texas pecans.



Pecan pie, made with our famous Texas pecans, is a holiday favorite.



Why, you might ask, is this one sitting among sea shells in a fish net? Click here to read my FFT edible book review on MERMAIDS IN THE BASEMENT, written by the talented Michael Lee West, also hostess of Foodie Friday.



Lemon meringue pie is my summer favorite.



This too was featured in a FFT edible review, CHERRIES IN WINTER, by Suzan Colón. Click here to read about this delightful book.


Pocket Pie Photos From William Sonoma

Pocket pies made in the William Sonoma pocket pie molds are also a favorite around here. The individual pies are fun for parties and are easy to make. I also highly recommend the mini pie crust cutters that William Sonoma sells. I like to trim the edge of a pie crust with a decorative edge, and the embossed detail of these cutters adds an extra touch.

Below is the recipe I use for making pie crusts.

No Fail Pie Crust

1 cup flour

1/2 teaspoon salt

1/4 cup corn oil

2 1/2 tablespoons ice water

Sift flour with salt into bowl. Slowly dribble oil into flour, mixing with fork until coarsely blended. Sprinkle water over dough and mix. Form into a ball and roll out between sheets of wax paper. Peel off top piece of paper and fit crust into 9-inch or 10-inch pan. (If paper sticks to crust, chill in refrigerator a few minutes.) to bake pie shell, prick pastry all over with fork and bake at 425 degrees F for 10-12 minutes.



Yes, pies are definitely a favorite thing.

When I have a big "piz-za" pie, that's amore!

Celebrate National Pie Day, January 23rd



Click here to join JoJo's Pie Party

Also linking to





Friday, March 12, 2010

CHERRIES IN WINTER


CHERRIES IN WINTER 
by Suzan Colón is available here on Amazon

CHERRIES IN WINTER: MY FAMILIES RECIPE FOR HOPE IN HARD TIMES is a delightful read. I picked up this book at the library because I'd seen it listed on another blogger's reading list. It was the title that first caught my attention. I have been craving some fresh cherries, though they are no where to be found at the moment. I'll have to wait till late spring.


I read this book on a Sunday afternoon. It is light and easy and thoughtfully written. CHERRIES IN WINTER is about finding one's inner compass during difficult times. It's about reaching back to find the stories of our families, both the struggles and the triumphant times. But it is also about learning to accept one's situation and make the best of it with a positive attitude.


The author, Suzan Colón, now a contributing writer and editor for O, the Oprah Magazine, suddenly found herself laid off during the economic downturn of 2008 from her six figure dream job at a magazine. Her husband was employed, and she was able to work as a freelance writer, but with significantly less income it was necessary for the couple to cut back on expenses. Cooking from her grandmother's recipes and eating at home was one of Ms. Colón's solutions to living on a tight budget.

The book is laced with humor, such as Suzan's Rigatoni Disoccupati, or the "Pasta of the Unemployed". Her recipe consists of 1/2 lb. pasta and a jar of prepared spaghetti sauce. The various recipes that Colón found in a file among her grandmother's things are interspersed throughout this book. As a young child, Colón spent much time with her grandparents, but it is while cooking these family recipes along side her mother, that she begins to learn the stories of the strength of her grandparents as they struggled through difficult years during the Great Depression.

My parents also struggled through the depression and the frugal times of WW II. Much like Ms. Colón's family, my parents have shared their stories of lean times and sparse means that many suffered during this period in history. I've watched my mother live her life as if she were still dealing with those difficult times. Her mother had taught her that thrift was vital in all things. She lived by the motto: "Use it up, wear it out, make it do, or do without."

CHERRIES IN WINTER is not a recipe book, but rather a story about three generations of women who find comfort and stability through cooking and the solace that comes from eating good, simple food. It's also the story of how a positive attitude, a sense of humor, and a splurge now and then can make one feel rich, even when there is little money.


One of the clear messages of this book is that cooking and baking provide excellent therapy for dealing with stress. Toward the end of the book when struggles with infertility are revealed, Ms. Colón turns to her Nana's recipe for lemon meringue pie.

Though Suzan ends up pouring a liquid meringue down the sink, she and her husband then settle for a lemon tart. Suzan realizes that she and her husband already share a wonderfully satisfying life together, even without children. She wants for nothing and feels rich.

Imperfections happen in cooking and in our day to day life. It is best to accept things for what they are and move on in life.

My motto has always been:
"When life gives you lemons . . .

make a lemon meringue pie!"