March 10, 2017

LEMON MERINGUE PIE




I made Lemon Meringue Pie earlier this week.  I have loved cream pies my whole life.   The very first thing I learned to bake was a Chocolate Meringue Pie.  My grandmother taught me how to bake cream pies from the time I was tall enough to reach the stove.

Oh, how I loved to lick the pan and still do.

Chocolate is my favorite, followed by Lemon Meringue, and then Banana Cream.


We are having an early spring in the Midwest.  The tulip trees are blooming, the Bradford Pears are blooming, and the jonquils are blooming.



However, there's a cold front coming through tonight, and it is suppose to snow, yes snow, on Saturday.  I haven't seen any snow this year, and was truly hoping not to.



What does weather have to do with this blog post you might be asking yourself . . .  with this sweet spring feeling in and all around, I thought a lemon meringue pie was just what we needed.

It is truly wonderful.  Try it.  You won't be disappointed.


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Lemon Meringue Pie
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1 Pillsbury Refrigerated Pie Crust
1 cup of sugar
1/3 cup of flour
2 cups of 2% milk
2 eggs yolks
1 tablespoon of butter
1 pinch of salt
1 teaspoon of vanilla

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 For Making Meringue

4 eggs whites (room temperature)
1 teaspoon of Cream of Tartar
1/2 cup sugar
pinch of salt
1 teaspoon of vanilla
The juice of two lemons
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Set pie crust out until it is room temperature, and then place it in a glass pie plate and bake according to directions on box.

1.  In a small saucepan, measure in sugar and flour and whisk together.

2.  Stir in 2 cups of milk and two egg yolks.  Add in one tablespoon of butter, salt and vanilla.

3.  Stir on medium heat until thickened.

4.  Add lemon juice.

5.  Spoon pie filling into baked pie crust.

For the Meringue:

1.  Pour egg whites into mixer bowl of a stand mixer.

2.  Beat egg whites on high for a few minutes.  Add cream of tartar and beat for a few more minutes.  

3.  Add sugar, salt and vanilla, and beat on high speed for approximately five minutes.

4.  Spread meringue on top of pie and bake in a 400 to 425 degree F oven until meringue is toasty brown.

Serve to family and friends!!




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