Monday, April 13, 2009


Easter for me is a wonderful time of the year. It brings the promise of beautiful Spring days ahead followed by long hot Summer days, filling me with hope. The sun was shining, the house full of yellow tulips and daffodils and the table was set for Easter lunch with friends. What better way to celebrate the day.

The lamb was roasting in the oven and the smell of garlic and rosemary was filling the house. Rosemary roasted potatoes were waiting to join the lamb, the vegetables were all prepared and the wine was chilling in the fridge. Lunch was looking good.

Dessert had to be with lemon. A nice lemon tart to end the meal, you can't ask for more. Lemon desserts are one of my favourites. I had first thought of a lemon tart but then decided as I would have egg whites left over why not go all the way and do a lemon meringue pie. It was quite some time since I last made one but knew it would be worth the effort.

I made my pastry pie case, 9", and then set about the filling and topping. I won't give the recipe for the pie case as I am sure everyone has their own favourite pastry recipe which works for them.

FILLING (Makes 3 cups)

1/4 lb(110g) unsalted, room temperature butter
1 1/2 cups sugar
4 extra large eggs
3 extra large egg yolks
1/4 cup finely grated lemon zest
1/2 cup freshly squeezed lemon juice
pinch salt

Cream butter and sugar. Add eggs and yolks one at a time until completely mixed. Add the zest,lemon juice and salt. It will look curdled, don't worry.

Pour into a pan and cook over med low heat for 8-10 mins, stirring constantly with a wooden spoon. When it starts to thicken whisk briskly. Cook for a further 2 mins, stirring all the time. Do not allow to boil.
Pour into bowl and allow to come to room temp.


4 extra large egg whites
!/2 cup sugar
1/4 tsp cream of tartar
pinch salt

Whip egg whites until frothy.
With mixer on high speed add the sugar, salt and cream of tartar. \Beat until thick and shiny.
When filling is cool pour into pie case. Spread evenly. Pile meringue mixture over the top and bake in a 425f(229c) oven for 4-5 mins until meringue is lightly browned.

This is a dessert that never fails to impress and it tastes so good. Not sure why I don't make it more often. It is not difficult to make, just takes a little time.
A good afternoon slipped easily into a great evening. With Easter over I can now look forward to sunny days ahead.

1 comment:

Pat said...

Oh that pie looks soooooo yummy!!! :)