Make It: Making My Daddy Happy Lemon Meringue Pie

My dad has always had a sweet tooth. He loves sugar, candy, pie, and baked goods. But, the one sweet that seems to be above all others when it comes to pie is Lemon Meringue.  So when I offered to whip him up the sweet of his choice for Father’s Day, that’s what he chose.

When I first put my mind to make a meringue, I was a bit intimidated. First of all, I don’t have a professional culinary torch, which is kinda key to getting that mouthwatering caramelized look to the top of your meringue. However, I decided to put my trust in the classic chef’s at Better Homes & Gardens to show me the way.

Lemon Meringue Pie:

  • 1 1/2 cups sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups water
  • 3 slightly beaten egg yolks
  • 2 tablespoons butter, cut up
  • 1/2 – 2 teaspoons finely shredded lemon peel
  • 1/3 cup lemon juice
  • 3 egg whites
  • 1 teaspoon lemon juice
  • 6 tablespoons sugar

Prepare Baked Pastry Crust. In a medium saucepan stir together the 1-1/2 cups sugar, the cornstarch, and flour; gradually stir in water. Bring to boiling, stirring constantly. Reduce heat; cook and stir over medium heat for 2 minutes. Remove from heat. Gradually stir about 1 cup of the hot mixture into beaten egg yolks; pour yolk mixture into remaining hot mixture in saucepan. Bring to a gentle boil; cook for 2 minutes more, stirring constantly. Remove from heat; stir in butter and shredded lemon peel. Slowly stir in 1/3 cup lemon juice. Keep filling warm while preparing the meringue.

For meringue, in a large mixing bowl beat egg whites and 1 teaspoon lemon juice with an electric mixer on medium speed about 1 minute or until soft peaks form. Gradually add 6 tablespoons sugar, beating on high speed about 4 minutes or until stiff peaks form and sugar dissolves. Pour warm filling into cooled crust. Immediately spread meringue over filling, carefully sealing to edge of crust to prevent shrinkage*. Bake in a 350 degree F. oven for 15 minutes. Cool on rack for 1 hour. Chill 3 to 6 hours before serving. Makes 8 servings.
from the test kitchen

Note: Bakers sometimes notice that their meringues “weep” after baking. The key is to spread the meringue over the pie filling while it’s still very warm.

Overall, the pie turned out beautifully  The key is to keep it cool for as long as possible to prevent it turning into mush. Meringues are very temperamental but worth it.

Thanks and happy eats,

Lisa

P.S. Blogging brought to you today by Blizzard, the blog cat.

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Make It: Summer Wheel Salad (Rotelle with Onions, Cucumbers, and Herbs)

hJSbR4HItSypishoI3VfHckLO6ebOHx5 A huge part of being a creative cook isn’t necessarily coming up with your recipes out of thin air but taking one that you’ve found and making it your own with tweaks, new tastes, and additions.

I normally don’t invest in cooking and recipe magazines just because most of anything that you want to make can be found on the internet. Why waste the money on a magazine you’ll throw away when you could save that money for some high quality ingredients? Duh.

However, Martha, being the vixen that she is, seduced me into buying her June 2013 issue last week due to the promises of summer recipes and deserts; she didn’t disappoint. The issue has a bunch of easily punched out recipe-book-sized cards with fun, fresh pasta salad recipes on it for a new kick to some old favorites.

Summer Wheel Salad (Rotelle with Onions, Cucumbers, and Herbs)

  • 3 pounds Vidalia or other sweet onions, sliced crosswise into 1/2-inch-thick rounds
  • Coarse salt and freshly ground pepper (I used Maui, but sweet red shallots can work too.)
  • 1 pound rotelle (wagon-wheel pasta)
  • 1/2 English cucumber or 2 Persian cucumbers, unpeeled, very thinly sliced crosswise (about 1 cup)
  • 2 cups packed fresh herbs, such as mint, tarragon, basil, and parsley, leaves torn into pieces if large (I skipped the tarragon, and doubled the mint. It plays nicely with the onions.)
  • 1/4 cup Champagne vinegar (I used Citrus Champagne Vinegar, it adds a nice twist.)

Note: When broiling your onions, mine finished in about half the time Martha suggested. Check them often to make sure they caramelize but don’t burn. You can check out her recipe here.

Preheat oven to broil, with rack about 8 inches below heating element. Brush a rimmed baking sheet with 1 tablespoon oil, and arrange onions on it in a single layer. Brush onions with 2 tablespoons oil; season with salt and pepper. Broil onions until golden brown on top, about 15 minutes. Flip onions and broil until golden brown on other side, 5 to 7 minutes more. Transfer to a large bowl.

Meanwhile, bring a large pot of generously salted water to a boil. Add pasta and cook until al dente; drain. Transfer pasta to bowl with onions. Let cool 15 minutes. Gently stir in cucumber, herbs, remaining 3 tablespoons oil, and vinegar and toss to combine. Season with salt and pepper to taste.

This tasty salad will last for up to a week, great for taking to work or a picnic. I served mine up with some lightly sautéed garlic butter shrimp for a light summery dinner.

Thanks and happy eats,

Lisa

Where in the World is The Hearty Serving: New Orleans 2013

 

In desperate need of a good getaway, two of my good friends and I decided to take a a ladies trip to New Orleans. While seeing the sights and nightlife of Bourbon and Frenchmen Street, we collected some great stories and met some fun people along the way. Absolutely jetlagged, but the trip was worth it!

(Sorry to disappoint – not much food or recipes to go with this post – just wanted to update with why I’ve been so silent. A recipe to come soon!)

Thanks and happy (southern) eats,

Lisa

Link

Blog Shoutout: NPR’s Wait Wait … Don’t Tell Me: Sandwich Monday

Blog Shoutout: NPR’s Wait Wait … Don’t Tell Me: Sandwich Monday

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Neither organic nor local, I had to call this one out due to the sheer hilariousity of the post: Sandwich Monday and the Pop Tart Ice Cream Sandwich.

Messy, probably upwards of 2000+ calories, and no where near nutritional unless you’re using Elf’s food pyramid and consider sugar a vital need.

Still, if you’re bored and have no other way to use up all those Pop Tarts, go for it. Life is short, eat a sandwich, right?

Thanks and happy eats,

Lisa