The Prettiest Meyer Lemon
If you are grieving and in need of a New Year’s Resolution I’d recommend choosing a diversion. Something that gives you a sense of control and accomplishment. Going back to work, planning a garden, starting a new exercise routine. Anything that will take your mind off your pain and give it a rest, even for a little while, is part of good grief. While one must go through the pain in order to heal it is also necessary to channel a more positive energy, even for an hour, in order to not be consumed and exhausted by it. Sometimes you just need a break.
Besides dealing with the pain what is also difficult is dealing with the separation from the person you loved. Even though my son was not living at home I did not really feel his absence. Today, technology keeps us soooooo connected. Skype, facetime, cell phones, instant messages…we are all but a click apart. William was such an integral part of my life and now I must learn how to be in a world without him. I am glad the holidays are over. The reality that he will never be home for Christmas or Easter or his birthday again is slowly sinking in. It gives a whole new meaning to the idea of separation anxiety.
By now you all know that my idea of a diversion is getting into the kitchen and banging a few pots and pans together or in this recipe breaking and separating some eggs. When Caitlin and Sam asked for help in making a lemon meringue pie I was all in. This recipe was a winner in the www.betterrecipes.com contest. Meyer lemons are in season, but if you can’t find them substitute a mixture of fresh tangerine and regular lemon juice.
As I watched Caitlin and Sam making this pie together I couldn’t help but be happy. I thought about how separating the eggs into yolks and whites completely transforms the egg into something new and different. Kind of like what I need to do with myself.Print
1 ½ cups (6 oz) all purpose flour
1 tablespoon sugar plus additional for pie edge
½ teaspoon salt
10 tablespoons (4 oz) vegetable shortening, cold
2 tablespoons (1 ounce) cold water
1 egg white
Meyer Lemon Filling
7 egg yolks
1 cup plus 2 tablespoons sugar
2/3 cup meyer lemon juice (about 4 lemons)
1 tablespoon meyer lemon zest
4 tablespoons unsalted butter
3 tablespoons heavy cream
2 egg whites
1/8 teaspoon cream of tartar
¼ cup sugar
½ teaspoon vanilla
- For the crust combine the flour, sugar and salt in a mixing bowl; cut in shortening. Add water and mix until just combined. Shape into a disc, wrap in plastic and chill 15 minutes. Roll out dough on a lightly floured surface and fit into a 9-inch pie dish. Decorate edge with pastry cut-outs. Line the pie shell with aluminum foil and weigh down with dry beans or pie weights. Place pie dish on a baking sheet. Bake at 375F for 20 minutes. Remove foil and weights. Lightly brush edge of crust with egg white; sprinkle with sugar. Return crust to oven and bake 10 minutes more or until a light golden brown. Reduce oven temperature to 325F. Meanwhile, prepare filling. In a medium saucepan, whisk eggs, egg yolks, sugar, lemon juice and zest. Add butter and stir over medium heat for 5 minutes or until mixture thickens and reaches 170F. on an instant read thermometer. Remove from heat; stir in heavy cream. Pour filling into warm pie shell. For lattice topping, beat egg whites and cream of tartar to soft peaks. Gradually add sugar and vanilla beating to stiff peaks. Pipe meringue over pie in a lattice pattern. Bake 20 minutes or until meringue is golden brown. Cool and chill pie before serving.
*ready made pie crust can be substituted for home made crust
**double the lattice topping ingredients if you want to skip the lattice and cover the whole pie with meringue
- Category: dessert
- Method: baking
Keywords: pie, lattice, lemon meringue, meyer lemon