Thursday, April 28, 2011

Maribess' Lemon Meringue

My dear friend, Maribess...
One of THE best cooks I know!

My husband and I visited Maribess and her husband, Don, recently. One of her "kitchen kreations" was this delicious lemon pie. It was the best I have ever eaten!

Doesn't this just make your mouth water???

Maribess' Fresh Lemon Pie

1 1/2 c. sugar
7 Tbsp. cornstarch
3/4 c. fresh lemon juice
1/2 c. cold water
3 egg yolks, beaten
2 Tbsp. butter
1 1/2 c. boiling water
1 tsp. grated lemon rind
yellow food coloring

1 Tbsp. cornstarch
8 Tbsp. sugar
1/2 c. water
3 egg whites
pinch of salt

In a 2-3 qt. sauce pan, mix sugar, etc. Blend. Add egg yolks and blend thoroughly. Add water, stirring gently constantly, with rubber spatula.
Gradually bring mixture to a full boil, stirring gently and constantly with spatula over med. to high heat. Reduce heat slightly as mixture begins to thicken. Boil slowly for 1 min.
Remove from heat and stir in grated peel and food coloring. Pour hot filling into baked shell. Let stand, allowing a thin film to form while preparing the meringue.

Meringue that won't weep (shouldn't)...
Cook together until clear: cornstarch, 8 Tbsp. sugar and water. Cool. Add egg whites and salt, which have been beaten until foamy and are standing in peaks. Continue beating until stiff peaks form. Pile on pie and bake at 325 degrees until golden brown.

Maribess' note: I make this with Meyer lemons which are sweeter than the ordinary lemons. If not using Meyer lemons, cut lemon juice to 1/2 c. and cornstarch to 6 Tbsp.

Makes one pie

There just aren't many friends like Maribess who you don't see often (we live at opposite ends of the state and through the years have lived in different countries), but we can still pick up the phone and call at any time. Our friendship spans almost 40 years. I'm so blessed to have her in my life!

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