Best Lemon Meringue Pie Ever

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
  • MERINGUE:
  • 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

 

On The Road Again

 

All In A Jar is very excited about working with Marisolio Tasting Bar. Here are the flyers that Marisolio Tasting Bar has out for my upcoming class on April 14th. There is a morning class and an evening class. Same recipes for both classes. We will be making Roasted Walnut Ravioli with Onion Jam, Big Italian Salad and Apricot Almond Biscotti.

For those of you that want to eat less meat to no meat you may want to come to this class. This is a vegetarian class.

If you have not gone to Murphys I highly suggest it. It is a cute town with a lot of wine tasting rooms, Antique shops, Boutique stores, Spice Tin shop, great Kitchen store and of course Marisolio Tasting Bar that has some amazing Olive oils, Balsamic, dry pasta and much more.

Please contact them directly to sign up for class.  (209) 728-8853

 

See you in class

 

 

Simple Fresh Italian

All In A Jar has some exciting news. I will be a Guest Chief at Marisolio Tasting Bar.

Marisolio Tasting Bar is a wonderful store in the cute historical town of Murphys, Ca. They have incredible fresh fused olive oils and some of the tastiest balsamic and wine vinegars. When you visit the store you are encouraged to try these olive oils, balsamic, and vinegars. They are very helpful at the store. They sell small sampler bottles they have paired for you which is a lot of fun to get to know the flavors. The possibilities are endless. They have a wide variety of dry pastas and yes, some are gluten free. They give you recipes  with the pasta and on the website they have a large selection of recipes from main dishes to desserts.They have jars of different olives, cute tea towels and a few other things that make great gifts.

 

This will not be a canning class.

Chef Penny will be making:

Roasted Walnut Onion Jam

Roasted Walnut Onion Ravioli

Big Italian Salad

Apricot Almond Biscotti

  

Tuesday, April 14 . Two classes will be held that day:

10AM-12PM and 6PM – 8PM

The fee for this class is $45.00 first come first serve!

Call (209)728-8853

488 Main St. Suite 101 Murphys, Ca.

Please contact Marisolio Tasting Bar directly to reserve a spot in class.

The reservation deadline for this class is Saturday, April10th, 2020 so call and reserve your spot today!