Mmmmm…lemons
I have several lemony pies that I want to make. The choices are endless and I really. cannot. choose.
I love Lemon Meringue. Love it. We have a Meyer lemon tree so I have no excuse not to create all kinds of lemon goodness.
Here’s the one that I’m dying to try but I’m going to wait until this weekend. The key to this pie is to let the paper-thin slices of lemons soak in the sugar overnight. Mine are soaking now
there are more lemons than this I swear
so I give you the recipe now and my results in a follow up post!!
- 2 medium lemons, Meyer lemons work best
- 2 cups sugar
- Pastry for a 9-inch double-crust pie
- 4 eggs, beaten well
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- Using your sharpest knife (a serrated knife is ideal), trim each lemon to remove the stem end and tip. Slice each lemon crosswise, as thinly as you can possibly do it, into paper-thin circles. If you can drape them over the knife blade like the watches in Salvador Dali's surrealistic paintings, you're on the right track. Scoop up as much of the escaping lemon juices as you work, and add them to the bowl of sliced lemons.
- Chop the thinly sliced lemons coarsely, so that the largest pieces of lemon rind and pith are only 1 inch long, again gathering escaping juices back into the bowl for their flavor.
- Add the sugar to the bowl of lemons, and stir to mix them together really well. Cover and set aside at room temperature, for at least 3 hours and as long as overnight. Stir occasionally with a big spoon, to mix everything together well.
- Heat the oven to 450 degrees F. Line a 9-inch pie pan with crust, leaving a 1-inch overhang.
- Add the eggs, flour, and salt to the bowl of sugary lemons. Stir to mix everything evenly and well. Pour this filling into the piecrust.
- Use a little water to wet the top rim of pastry around the piecrust. Roll the remaining dough into a 10-inch circle and place it carefully over the filling. Trim away the extra pastry, leaving a 1-inch overhang extending beyond the rim of the pie pan. Fold the crust up and over, and crimp it decoratively. Or press the tines of a fork into the pastry rim, working around the pan to make a design. Cut 8 steam vents in the top of the pie, so that steam can escape and the pie's juices can bubble up.
- Place the pie on a baking sheet and place it on the middle shelf of the oven.
- Bake for 15 minutes. Reduce the heat to 375 degrees F and bake until the filling is bubbling and thickened, and the pastry crust is cooked and handsomely browned, 25 to 35 minutes more. Place the pie on a cooling rack or a folded kitchen towel and let cool to room temperature.
- Before baking, top the crust with egg wash and some sugar :)
- Photo credit: www.smittenkitchen.com
Unless you were a bootlegger, this was good news for everyone else. The drink was available and no longer illegal.
Let’s celebrate. I have just the thing…
New York Sour
This national drinking holiday began in 1933 to celebrate the end of Prohibition. While it may not be a traditional holiday, some people consider the end of Prohibition a cause for celebration. Legally raise your glass in thankfulness with the New York Sour using Powell & Mahoney’s Lemon Sour mixer.
New York Sour:
Glassware: Martini or Old-Fashioned. In a shaker: 11/2 -2 oz. spirit of choice and 1 oz. Powell & Mahoney Lemon Sour mixer. Shake and strain into chilled cocktail glass or over ice. Garnish: Lemon twist.
A cocktail and a cool lemon pie.
It’s like I’m giving it away over here.
Enjoy!
t.r.m.
Blogger’s Note: The very nice people at Powell & Mahoney provided me with a bottle of their mixer to try. I plan to share with many friends!!
The post Tasty Lemons and Happy Repeal Day #25DaysOfPie appeared first on the robot mommy.