Sunday, May 10, 2009

Lemon Meringue Pie

Happy Mother's Day to everyone. I say that because everyone has or had a Mother or Grandmother, and it's really a day about love and family for all. I know how hard it can be for some people to become mothers. I am thinking and praying today for the two birth mothers who placed their beautiful boys with us when their lives made it impossible to care for them.
In two hours my family will come over to celebrate the birthdays of those two boys and to enjoy the day. The house is as set as we could get it this week; thank you to all who wrote me nice notes about our crazy week. We are grateful that Owen is getting back to his smiley self.
My Mother requested Lemon Meringue Pie for today. Those of you who have followed this blog for a while know I just can't do Meringue. Not in any edible way, anyway. So here's another recipe and photo from the Southern Heritage Pies and Pastry.
1 1/2 cups sugar
1/2 cup cornstarch
1/4 tsp. salt
1 3/4 cups water
4 eggs, separated
1 tablespoon butter or margarine, softened
2 tablespoons grated lemon rind
1/4 cup fresh lemon juice
1 baked (9-inch) pastry shell
1/2 tsp. cream of tartar
1/4 cup plus 2 tablespoons sugar
Combine 1 1/2 cups sugar, cornstarch, and salt in a medium saucepan. Gradually add water, stirring until well blended. Cook over medium heat, stirring constantly, until thickened.
Beat egg yolks until thick and lemon colored; gradually add one-fourth of hot mixture to yolks. Stir yolk mixture into remaining hot mixture. Cook over low heat 2 minutes.
Remove from heat. Add butter, lemon rind, and juice, stirring until butter melts. Pour filling into pastry shell.
Beat egg whites at room temperature and cream of tartar until foamy. Gradually add 1/4 cup plus 2 tablespoons sugar. Beat until stiff peaks form. Spread over warm filling, sealing to edge of pastry. Bake at 350 for 12 - 15 minutes or until meringue is golden brown. Cool to room temperature.
Enjoy your day!

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