When life gives you lemons…

29 Mar

…you had better hope your lemon pie is good.   Mine was not.  I was greatly disappointed since the look of the pie was good.  I even got the meringue to form “stiff peaks” and it lightly browned when I baked it.  I quickly realized the problem was in the lemon flavor…there was none.  I took the first bite, expecting the sweet-tart flavor I remember as a kid, only to be greeted with a overly sweet-sweet flavor. Don’t get me wrong, there was some lemon flavor, but it was every other bite or so.  I threw the pie away.  I did a quick search of Lemon Meringue Pie recipes and they all have more lemon juice, which made sense.  I’ll give you the recipe I used, but will a disclaimer to TASTE the filling before putting it into the crust.  That way, you can add more lemon juice if you need.

Lemon Pie

  • 2 cups scalded milk
  • 1 cup sugar
  • 5 TBSP flour
  • Grated rind of 1 lemon
  • 2 eggs separated (if you want more meringue, use another 1 or 2 egg whites)
  • Juice of 2 lemons (most other recipes call for a min of 1/3 cup)
  • Baked 9-in pie crust
  • 4 TBSP sugar for meringue

Mix scalded milk, sugar, flour, and grated lemon rind.  Cook until it begins to thicken (Med heat).  Add egg yolks, well beaten.  Cook till thick.  Add a few drops at a time of lemon juice until all is incorporated.  Taste here to make sure it’s lemony enough for you.  Put into baked pie crust.  Beat egg whites and 4 TBSP sugar into stiff peaks.  Cover the lemon pie with the egg white mixture and bake 350* for 10 to 15 minutes, until lightly browned.

Grandma’s Notes: 3/29/97- Frank’s family came for Easter and brought a family of five (the Pruetts) with them.  Adults stayed here and all the children stayed at Lance’s.  Frank sang a special at church.  We all carried our lunch to Lance’s and the children hunted Easter eggs.  THANK YOU FOR HEARING OUR PRAYERS.  GIVE ME PATIENCE TO WAIT FOR YOUR ANSWERS.

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