Meyer lemon meringue pie: luxe lemony loveliness!

Meyer lemons make the difference!

Hello Darlings! The other day La Diva told you all about the wonderful meringue pie I made with the lovely Meyer lemon! So, c'mon, MAKE A PIE THIS WEEKEND! It's really quite a simple recipe and you'll be so pleased with your bad self!

The recipe for the filling is from the 1989 edition of the Chicago Tribune Cookbook:

Recipe by Jolene Worthington of Eli's Chicago's Finest Cheesecake: "To increase the lemon flavor of the lemon meringue pie, add more lemon rind rather than increasing the lemon juice; the rind contains the lemon oil and the oil is what contains the flavor, color and aroma." Indeed!

More hints from La Diva for making your perfect pie:

• Be patient when waiting for the filling to thicken when you cook it. No one wants a soupy pie!

• Use fresh, room-temperature eggs.

• Take care when separating your eggs, make sure you don't get any yolk in the white! If you do, the fat in the yolk will prevent the egg whites from becoming whipped and fluffy.

• Also, when making meringue or whipped cream, I always chill my bowl and beaters in the freezer.
  

Lemon Meringue Pie

One 10 in. pie, 8 servings Chilling time: 3.5 hours Cooking time: 50 minutes

Pie crust: Make your own from your fave recipe for one 10 inch pie or click here for some recipes!

Filling:

9 large egg yolks
1/2 c plus 3 T sugar 1 c fresh lemon juice (try and use Meyer lemons!)
2 1/2 t grated lemon rind
1/2 c egg whites
1/2 c plus 1 T sugar

Whisk egg yolks and 1/2 cup plus 3 tablespoons sugar in top of double boiler until light; stir in lemon juice. Put over simmering water; cook, stirring constantly, until mixture thickens and heavily coats a spoon, about 10 minutes. Stir in 1 1/2 teaspoons of lemon rind. Remove from heat. Remove and reserve 1/3 cup of lemon filling for topping.

Beat egg whites and salt in large mixer bowl until soft peaks form. Gradually beat in 1/2 cup plus 1 tablespoon sugar until stiff peaks form. Beat in remaining 1 teaspoon lemon rind. GENTLY f old half of the whites into warm lemon filling (do not overfold). Pour into prepared crust, slightly mounding in the center.

Bake at 350 degrees 10 minutes. Remove pie from oven. Filling will be firm to fingertips, but slightly soft in the center.

Increase oven temperature to 400 degrees. Fill large pastry bag fitted with 1/2 star tube with remaining egg whites. Pipe lattice design over baked filling. Bake until meringue browns, about 5 minutes. While hot, spoon reserved lemon filling into lattice diamonds. Cool completely on wire rack.

Result: DEE-LISH!!! Wow, this pie is a stunner, the taste of the Meyer lemon is incredible, tart and with such a depth of flavor not found in regular lemons! La Diva forgot to do the lattice so was left with the extra-lemony sauce, I just dribbled some on the side of the plate and it made the pie that much more spesh!

Share this decadent pie with some friends, they'll love you forever! Ciao!cooking class, cocktails, parties, cocktail party, Miami, coral gables, events, bartending class, cocktail class, Laura Lafata, Miami Beach, miami cooking classes, bachelorette parties, bachelorette party