Lemon Meringue Pie

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I am a believer that everything happens for a reason and that is because God has a plan already laid out for each and every one of us.  We need to listen to our hearts in order to know what our purpose in life is. That inner voice is God. Listen.

As insignificant as it may seem, my passion and purpose in life is creating nourishing meals for my family. I put my heart into everything I make. The love I feel for them goes into each and every meal and nourishes them even more than the actual vitamins and minerals. My intentions and my hopes go into the preparation of each fork and spoonful.

So as simple as it might be, this Lemon Meringue Pie is a symbol. A symbol of my love, of my purpose in life, of The Creator’s plans for me.

 

Here is a recipe for an amazing pie that has to cool before you can eat it, as hard as that is, it’s completely worth it.

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About a year ago, we gained a new co-worker at my place of work. Deb has become a great friend to me in that time. She is hilarious, generous, kindhearted and authentic.

It is thanks to her that you see this recipe, since she brought in her very last piece of Lemon Meringue Pie for me to try. It was amazing and I had to make it myself.

Lemon Meringue Pie

Recipe from All Recipes

  • 1 cup sugar
  • 2 tablespoons all purpose flour
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 2 lemons, juiced and zested
  • 2 tablespoons butter
  • 4 egg yolks, beaten
  • 1 (9 inch) pie crust, baked
  • 4 egg whites
  • 6 tablespoons sugar

Preheat oven to 350F. Make your crust and bake until browned, about 20 minutes.

In a medium saucepan, whisk together first four ingredients. Add water, zest and juice of lemons. Cook over medium high heat, stirring frequently, until mixture comes to a boil. Stir in butter until melted.

Place egg yolks in a small bowl and gradually whisk in 1/2 cup of the hot sugar mixture. Whisk egg mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat and pour into baked crust.

In a large glass or metal bowl, whip egg whites until foamy. Add the 6 tablespoons gradually and continue to whip until stiff peaks form. I used an electric mixer to save on time. Spread meringue over pie, sealing the edges at the crust.

Bake in the 350F oven for 15-20 minutes or until meringue is golden brown.

 

It also helps to have the best and freshest ingredients.  These are eggs from a friend down the road.

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