It has been raining the last few days. Wow, do we need the rain. Which brings me indoors. Let me tell you what I’ve been up to.
I’m no different from everyone else. I get emails from different websites sending recipes. The other day I got one from Taste Of Home. They had a photo of Honey Lemon Meringue Pie. I had some lemons left over from class so why not make a pie and then I thought this would be too much pie for two people, but I want to make it anyway. It started with honey and graham crackers. Needless to say I had no graham crackers in the house and if you know where I live you know I’m not going to jump in the car to go get some. So, I made my pie crust recipe and blind baked it. I did follow the rest of the recipe. My husband and I think it is the best lemon meringue pie we have ever had. The lemon filling was creaming, light and airy. With a wonderful texture. Not over lemony or eggy. The meringue was like a soft pillow. And I don’t even like meringue. We eat the whole pie in less than 24 hours. I guess it wasn’t too much pie for two people or are we just little pigs. LOL! It needs to stop raining so I can go work off this pie.
Here is the recipe. If anyone makes it with the honey graham cracker crust please let me know how it was.
Just to let you know I used Meyer Lemons.
Recipe from Taste Of Home
Honey Lemon Meringue Pie
- 1 tablespoon honey
- 3 tablespoons butter, melted, divided
- One 9-inch graham cracker crust (about 6 ounces)
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup lemon juice
- 1/4 cup sugar
- 3 large eggs, separated, room temperature
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 6 tablespoons sugar
- Drizzle honey and 1 tablespoon melted butter in bottom of graham cracker crust.
- In a medium bowl, beat sweetened condensed milk, lemon juice, sugar, egg yolks and remaining butter until blended. Pour into pie crust; bake at 350° for 20 minutes.
- Meanwhile, in a small bowl, beat egg whites and cream of tartar until frothy. Add vanilla; gradually beat in sugar 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Bake until meringue is golden brown, about 15 minutes. Cool on a wire rack for 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers.
- See you in class