I'm sorry I've been a slacker at posting. Please forgive me.
And I'm also sorry that today I've got another lemon recipe for you.
It's not my fault that all the recent celebrations involve people who love lemon-y goodness. Having said that, I think it's also not my fault that I'm quite partial to lemon-y goodness myself. I've inherited it, right?
Anyhow, if you're a lemon hater, I'm sorry. I'll bring you something more up your alley next time (maybe...). But this time, we are celebrating Grandpa Lifferth.
And I'm also sorry that today I've got another lemon recipe for you.
It's not my fault that all the recent celebrations involve people who love lemon-y goodness. Having said that, I think it's also not my fault that I'm quite partial to lemon-y goodness myself. I've inherited it, right?
Anyhow, if you're a lemon hater, I'm sorry. I'll bring you something more up your alley next time (maybe...). But this time, we are celebrating Grandpa Lifferth.
Doesn't he look like an awesome Grandpa?
He passed away a long time ago...like when I was 4 (I think), but he left quite the legacy and I feel like I know him pretty darn well, thanks to my dad's family who tells stories and writes the memories down.
Anyhow, every year on February 25th, my dad requests a lemon meringue pie, Grandpa's favorite.
Appropriately, this recipe comes right out of the Lifferth Family Cookbook. It's a family favorite, and when I took it over to Ben's side for Thanksgiving dinner last year, they ranted and raved about it (which is a really big deal because they are very particular pie connoisseurs). It's super delicious and pretty easy, if you follow the directions well.
First, you whisk together your cornstarch, sugar and salt.
He passed away a long time ago...like when I was 4 (I think), but he left quite the legacy and I feel like I know him pretty darn well, thanks to my dad's family who tells stories and writes the memories down.
Anyhow, every year on February 25th, my dad requests a lemon meringue pie, Grandpa's favorite.
Appropriately, this recipe comes right out of the Lifferth Family Cookbook. It's a family favorite, and when I took it over to Ben's side for Thanksgiving dinner last year, they ranted and raved about it (which is a really big deal because they are very particular pie connoisseurs). It's super delicious and pretty easy, if you follow the directions well.
First, you whisk together your cornstarch, sugar and salt.
Then pour in your water.
And put it over medium heat.
This part takes awhile, so be patient! Stir occasionally while the mixture thickens. Really it takes awhile, and I always hit a point where I wonder if it's not working, but just keep at it and it'll get thick eventually. Promise.
You want it kinda like this:
You want it kinda like this:
While that's getting thick, separate your eggs.
Once your mixture is thick, spoon some mixture into your egg yolks...
...and stir to combine.
Then return your yolk mixture to your cornstarch mixture and cook for a few more minutes.
Remove from heat and add butter and lemon juice (and lemon rind, if you have it).
Stir everything together and then let it cool.
Meanwhile, beat your egg whites (and some sugar) into the meringue.
When your lemon mixture is (ALL THE WAY!) cooled, you can put everything together. Start with a pre-baked pie crust (I have a rockin' recipe for pie crust--it's straight from Ben's mom, so you know it's good-- that I'll give you in another post).
Pour your (cooled!) lemon mixture into your (cooled!) pie crust.
Then put your meringue on top of that and put it in the oven.
Until it's golden...
Here's a better picture of the golden-ness.
Mmmm...pie...
Here's the recipe (from Aunt Okla in the Lifferth Family Cookbook):
LEMON MERINGUE PIE
7 Tbs. cornstarch
1 1/4 c. sugar
1/4 tsp. salt
2 c. water
3 egg yolks, beaten
1 Tbs. butter
1 Tbs. grated lemon rind (optional)
1/3 c. lemon juice
Mix cornstarch, sugar and salt in pan. Stir in water slowly and mix until smooth. Cook on medium heat, stirring constantly. Switch to lower heat until mixture is very thick and smooth, stirring occasionally. Stir small amount of cornstarch mixture into egg yolks and then combine with mixture in pan. Cook 3 to 5 minutes longer, stirring constantly. Remove from heat and add butter, lemon rind, and juice. Blend. Cool to room temperature. Pour mixture into 1 pre-baked pie crust and top with meringue. Bake at 325° for 25 minutes. Cool before serving.
Meringue:
3 egg whites
6 Tbs. sugar
Beat egg whites until stiff. Add sugar and continue beating until very stiff. Spread on top of pie and bake.
LEMON MERINGUE PIE
7 Tbs. cornstarch
1 1/4 c. sugar
1/4 tsp. salt
2 c. water
3 egg yolks, beaten
1 Tbs. butter
1 Tbs. grated lemon rind (optional)
1/3 c. lemon juice
Mix cornstarch, sugar and salt in pan. Stir in water slowly and mix until smooth. Cook on medium heat, stirring constantly. Switch to lower heat until mixture is very thick and smooth, stirring occasionally. Stir small amount of cornstarch mixture into egg yolks and then combine with mixture in pan. Cook 3 to 5 minutes longer, stirring constantly. Remove from heat and add butter, lemon rind, and juice. Blend. Cool to room temperature. Pour mixture into 1 pre-baked pie crust and top with meringue. Bake at 325° for 25 minutes. Cool before serving.
Meringue:
3 egg whites
6 Tbs. sugar
Beat egg whites until stiff. Add sugar and continue beating until very stiff. Spread on top of pie and bake.