I seem to have a craving for old-fashioned comfort food these days. Must be the cold weather and the grey skies. I was unaware that I have two half bags of lemons malingering in my downstairs fridge and so bought another bag. So the first two bags have to get eaten. I am going to make lemon meringue pie with half of them from a Canadian Living Cookbook recipe and an old-fashioned lemon cake with the rest. The cake recipe will appear in a future post.
Lemon Meringue Pie
1 baked pie shell
1 1/4 cups sugar
6 Tbsp cornstarch
1/2 tsp salt
2 cups half and half cream
4 egg yolks lightly beaten
3 Tbsp butter
2 Tbsp grated lemon rind
2/3 cup fresh lemon juice
4 egg whites, at room temperature
1/2 tsp cream of tartar
8 Tbsp granulated sugar
Filling: In a heavy sauce pan, combine sugar, cornstarch and salt. Gradually stir in cream. Stirring constantly, bring to a boil over medium high heat. Reduce heat to medium low and boil gently for 3 minutes, stirring constantly. Remove from heat, whisk a very small amount of this hot mixture into the 4 beaten egg yolks in a separate bowl, then add this mixture egg back into saucepan. Cook over medium heat, stirring constantly for 2 minutes.
There should be no raw taste of starch or yolk. Remove from heat. Stir in butter, lemon juice and rind. Let cool slightly for about 3 minutes. Pour into baked pie shell. Let cool slightly while making meringue
Meringue: Preheat oven to 350 degrees F. Beat egg whites with cream of tartar until mixture holds soft peaks when beater is lifted. Gradually add sugar; about 1 Tbsp at a time, beating constantly until mixture holds stiff shiny peaks.
Spread over hot filling making sure to cover the filling right to the edge of the crust. Make peaks with spatula. Bake for 12 to 15 minutes until lightly browned. Let cool thoroughly at room temperature (at least 2 hours). Do not refrigerate as condensation will form on meringue.
I hope you enjoy this recipe. What are your favourite comfort foods? Cheers, Michele