Thursday, April 12, 2012
L - Lemon pie (of the heavenly type)
My grandma's recipe called this desert Heavenly Lemon Pie. My big fat cookbook calls it Angel Pie. It's about 100 times better than the best lemon pie you've ever had because there's no pie crust, only meringue and the lemon filling is mixed with whipped cream. Angelic, heavenly? Indeed.
Even though I don't really like pie that much, this lemon concoction was my absolute favourite as a kid. I still make it at Easter time. It takes a few steps but really it's pretty easy. You make the meringue and then shape it in the pie plate and cook for an hour at low heat.
Then you create the lemon custard in your double boiler and when it's cool, combine it with whipped cream and pile it on the meringue crust and then cool in the fridge overnight.
I guess it's kind of like a Pavlova really but with the addition of lemony goodness. I decorated this pie with strawberries and a sprig of mint but I forgot to take the final photo.
Here's the recipe in case you should want to make it yourself. I guarantee there will be no leftovers.
Grandma Jones's Heavenly Lemon Pie
1 1/2 cups sugar
1/4 tsp cream of tartar
2 cups whipping cream
3 Tablespoons lemon juice
1 Tablespoon grated lemon rind
1/8 tsp salt
Step one: Meringue Crust
Set oven to 275 deegrees F. Sift 1 cup of sugar with the cream of tartar. Separate eggs and beat whites until they peak. Then add sugar mixture and beat again. Spread meringue over bottom and sides of a greased 9" pie pan. Bake one hour then cool.
Step 2: Lemon Custard
Slightly beat the 4 egg yolks in a double boiler, then stir in 1/2 cup of sugar, the lemon juice, rind and salt. Cook 8 to 10 minutes until thick. Stir and then let it cool.
Step 3: Heavenly lemon
Whip the cream and fold the cooled custard into it. Fill the meringue shell with lemon good and stand in refrigerator 24 hours. Garnish with fruit or eat as is. It is heavenly delicious.