I was gifted with a lot of lemons from my neighbor’s tree last week. I didn’t realize just how many I had until I washed them all! What the heck was I going to do with all those lemons?
So far, I have started Lemon Wine. I used this recipe:
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The second thing I did was make Canned Lemon Curd.
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Right now, I have some Bitter Orange Marmalade (Orange-Lemon Marmalade) going in my crock pot (because my stock pot has the wine in it). Not sure if it will get hot enough to thicken, so I may have to separate and cook in batches. This recipe I got out of Stocking Up III by Carol Hupping and the staff of the Rodale Food Center. I used Mandarin Oranges, since I had a lot of those that needed to be used.
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The next (and I hopeful final) recipe I will be making is a Lemon Meringue Pie. I’ll be making this one tonight, using a recipe out of The Joy of Cooking (which is basically this recipe by Alton Brown):
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I was wrong! One more recipe, since there were just a few lemons left over. I made Lemon Extract! I remembered a wonderful Lemon Poppy-seed Bread recipe an online friend of mine gave me (I don’t have permission to post it here) and my lack of the necessary ingredient Lemon Extract. So, I made some!
Lemon Meringue Pie
Ingredients
Lemon Filling
Meringue Topping
Instructions
Lemon Filling
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Adjust the oven rack to the middle position. Preheat oven to 375 degrees F.
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Whisk egg yolks in medium size mixing bowl and set aside.
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In a medium saucepan, combine cornstarch, water, sugar, and salt. Whisk to combine. Turn heat on medium and, stirring frequently, bring mixture to a boil. Boil for 1 minute. Remove from heat and gradually, 1 whisk-full at a time, add hot mixture to egg yolks and stir until you have added at least half of the mixture.
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Return egg mixture to saucepan, turn heat down to low and cook, stirring constantly, for 1 more minute. Remove from heat and gently stir in butter, lemon juice, and zest until well combined. Pour mixture into pie shell and top with meringue while filling is still hot.
Meringue Topping
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Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lemon filling.
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Make sure meringue completely covers filling and that it goes right up to the edge of the crust. Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack. Make sure pie is cooled completely before slicing.