Meyer Lemons are springing up at Sweet Meadow. As we watch our citrus fruits sprout, we are reminded of certain seasonal treats that seldom appear during the chilly days of winter; freshly squeezed lemonade, sunny afternoons tending our gardens and blushing brides holding springtime bouquets such as Lily of the Valley. Yes, we may be jumping the gun on springtime activities, but events require pre-season planning. With spring gatherings in mind, we would like to offer a new perspective to your next dessert table- one that involves loads of Meyer lemons. Instead of baking the same old vanilla cake topped with the same old bride and groom figurines, how about baking multiple seasonal pies? Your guests are sure to love having a variety of flavors to choose from, especially flavors found in local gardens. If you’re having second thoughts, try this Lemon Meringue Pie recipe. We think your tastebuds will agree.
Grandma’s Lemon Meringue Pie Recipe
INGREDIENTS
For the pastry:
- 2 1/2 cups (250 g) flour
- 5 1/3 ounces (150 g) butter, softened
- 3 3/4 tbsp (30 g) powdered sugar
- 7 1/3 tbsp (60 g) of sugar
- 1/3 cup (30 g) ground almonds
- 1 pinch of salt
- 1 whole egg
For the lemon cream:
- The juice of 3 organic lemons (5 fl oz) and zest
- 4 eggs
- 1 cup (200 g) of caster sugar
- 7 tbsp (100 g) butter
For the meringue:
- 2 egg whites
- 1 cup (150 g) of powdered sugar
- 1/4 cup (50 ml) of water
INSTRUCTIONS
The almond pastry:
Mix flour, powdered sugar, icing sugar, ground almonds and salt (unless you use salted butter). Add the butter into small pieces and work with your fingertips to get a coarse sanding. Then add the egg and mix well. Form a ball and wrap in plastic wrap. Keep in a cool place a few hours (the ideal is to make the dough the day before). Spread the dough or on a floured surface or between sheets of parchment paper. Fill your pan, prick with a fork and line bottom with parchment paper covered baking beads. Bake at 360°F (180°c) for 30 minutes. Ten minutes before the end of cooking, remove the paper and the balls so that the bottom can be colored. Place in the refrigerator.
Lemon Cream: Wash and remove the zest of the lemons with a fine grater. Mix the zest with the sugar with your fingertips and let steep 5 minutes. Then add the lemon juice and beaten eggs. Pour into a saucepan and allow to thicken over low heat, whisking constantly. When the cream is smooth, remove from heat and let slightly cool before adding the diced butter. Mix well and let cool before refrigerate. Lemon Cream can be done the day before.
The meringue: In a saucepan boil water and sugar for 5 minutes. The syrup must reach 250°F (120°c). Meanwhile, get the egg whites. When the syrup is ready, pour the whites very slowly while continuing to beat. Beat well for about ten minutes until cool. The meringue should be firm and shiny.
The “construction” of the pie: On the bottom of pastry, spread the lemon cream (must you keep, keep it refrigerated for another use), smooth with a spatula. Pour the meringue into a pastry bag fitted with a fluted tip and spread it on top of the pie by making pretty designs (balls, spikes, spirals …). Make color the top of the meringue with a small torch or go very briefly under the broiler. Keep refrigerated until ready to serve — your guests will love this lemon meringue pie recipe; guaranteed!