Last night we enjoyed a delightful birthday dinner with wonderful friends — enjoying a beautiful sunset and a Columbia River view for our friend, Bud’s, 75th and my 80th — most definitely an excuse to celebrate! 😊 We only got to share a couple of short days, but it was great to all be together again. On our way home we stopped for lunch at a favorite cafe in CleElum, where they serve an absolutely delicious Lemon Meringue Pie. I had my sights set on having a piece for dessert — and I have talked so much about that pie that my friend, Kathy, was going to join me having in a piece of it too. But wouldn’t you know — today was the one time they were completely out of my favorite pie! ☹️ Oh well, we’ll have it next time we’re in the area. It did bring this recipe to mind though — it was adapted several months ago from “Grandma’s Recipes” — and the key (to me) is an absolutely perfect meringue topping, and also not making the custard too sweet. This recipe works well — thank you, Grandma!
1 cup granulated sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 large lemons, juiced
Zest of 2 large lemons
2 tablespoons unsalted butter, cut into pieces
4 egg yolks, beaten
1 baked 9-inch pie crust
4 egg whites
6 tablespoons granulated sugar
Preheat oven to 350°. FOR THE FILLING: In a medium saucepan whisk together sugar, flour, cornstarch and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl; very slowly whisk in 1/2 cup of the hot sugar mixture, blending well. Whisk egg yolk mixture back into remaining sugar mixture. Bring just to a boil and cook, stirring constantly, until thick. Remove pan from heat. Pour filling into the baked pastry shell.FOR THE MERINGUE: Whip egg whites until foamy in a large glass bowl. Gradually add sugar and continue whipping until stiff peaks form. Spread meringue over pie, carefully sealing all the edges at the crust. Bake 10 minutes, or until meringue is golden brown. — Serves 6-8