Lemon Meringue Bliss
Posted on March 11 2018
I’ve got a problem. Or maybe it’s not a problem… I guess it just depends on who you ask. I love sweets. I don’t have a sweet tooth – I have a sweet tusk. That’s how massive my love of sweets is. So, when the girls and I are getting messy in the kitchen, it’s often a craving that has driven one or all of us in there. Good or bad, it happens!
In our latest Farm Fresh to You delivery, we got some beautiful Myer Lemons. Myer are fab. They are sweet and tangy at the same time. So much so, that the thought of them makes my mouth water and pucker all at once.
When I’ve got beautiful lemons in the house, I’ve got to make lemon meringue pie. If I’m feeling lazy, I’ll make some lemon meringue bliss. Ditch the pie crust and go straight for the goods. Who can resist the lemon filling and the lofty meringue?! It doesn’t take long to make, but it does take some patience to stir the lemon filling over a hot stove while waiting for it to thicken. Is it wrong to have one of the girls sweat it out while stirring?!
The meringue can be feisty at times, and this time was no exception. Beautiful, it was not, but still tasty.
After it has a go in the oven, it’s a bit easier on the eye. Did we wait for it to cool and firm up in the refrigerator before digging in? Nope. Not a chance and we loved every last bite! Enjoy! xoxo -Inger
Lemon Meringue Bliss Recipe:
2 C sugar
½ C Cornstarch
3 C Cold Water
6 Egg Yolks, slightly beaten (reserve whites for meringue)
2 T Lemon Zest (roughly 2 lemons)
½ C Lemon Juice
2 T Butter
6 Egg Whites
2/3 C Sugar
¼ t Cream of Tartar
Preheat oven to 350°F.
Combine 2 cups sugar and corn starch with water in medium saucepan over medium heat. Gradually stir until sugar dissolves. Stir in egg yolks and continue stirring while filling thickens.
Once boiling, continue to stir for 1 minute. Remove from heat and stir in lemon peel, lemon juice and butter.
Spoon hot filling into individual ramekins.
Beat egg whites with mixer at high speed until foamy. Mix 2/3 cup sugar with ¼ t cream of tartar and gradually beat into egg whites. Continue beating until stiff, glossy peaks form.
Spread or pipe meringue evenly over hot filling, sealing to edge of ramekin.
Bake 15-20 minute, until meringue is lightly browned. Cool on wire rack at room temperature for 30 minutes and then refrigerate for 3 hours to allow filling to firm up before serving.