Welcome to Fashion Plate

You've found the home of my fabulous hand-sewn retro Barbie fashions and delectable recipes from my cookbooks, Chocolate Crimes and Five Step to Chocolate Rehab.

Monday, June 18, 2012

Lemon Meringue Pie

This yummy pie was our Father's Day treat this weekend. We ate it all before I ever thought of taking a photo.

A slice of lemon pie on a hot day…what a perfect combination!
 9-inch baked pie shell
1¼ cups granulated sugar
6 tablespoons cornstarch
¼ teaspoon salt
Combine sugar, cornstarch and salt; gradually stir in milk and cook over moderate, stirring constantly. Heat until thick and clear.
2 cups milk
Stir in egg yolks and cook about 5 minutes, stirring constantly. Temper the yolks by adding a little of the hot mixture and warming them slowly, so they don't scramble when added to the hot filling.
3 egg yolks
Add lemon juice, rind and butter.
½ cup lemon juice
1 tablespoon grated lemon rind
1 teaspoon lemon oil
2 tablespoons butter
Pour into cooled, baked pie shell. Add meringue topping while still warm.
3 egg whites
6 tablespoons granulated sugar
1 teaspoon lemon juice
Cover filling with meringue made by beating egg whites until stiff, slowly adding sugar and lemon juice. Completely seal edges and bake at 425° about 5 minutes until lightly browned. Refrigerate.

Additional ingredient:  2 pints of vanilla ice cream, slightly softened
Layer 1 pint of vanilla ice cream one half of the cooled filling into a baked deep dish pie shell. Freeze.  Top with 1 pint of vanilla ice cream and one half of the cooled filling. Freeze. This can be kept in freezer for up to a week.  Top with meringue and seal the edges to the crust.  Brown under the broiled and serve immediately.

Annette is looking lovely as pie in her yellow cotton ensemble.

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