Meyer Lemons, Snow and I'm Back!

I guess I should just write that I've been beyond busy. But, then everyone is busy. The truth of the matter is that since I've moved to historic down town Fredericksburg life has changed quite a bit and the change has been for the better.

This is the first year in 15 years that I've not been a stay at home mom; that I haven't had to dread the thought of moving in two years; that I could become a part of a community. My boys are in school, in a small "city" so they can walk to their friends and to school. They are mobile, They have activities and I have a job, friends and a social life. I'm still a military wife, but I will no longer move about the country. I am still a mom, but am no longer a home school mom.

I fear I've been like a child let loose in a candy store. Yes, I've been quite busy with my work schedule and my boys activity schedule. But, my desire to stay home and bake has taken a back seat to my desire to do things about town. Fredericksburg has become my candy store and I've been busy enjoying all it offers.

However, I miss my kitchen and I find I must strike a balance. I need to get back to my blog, my baking and cooking. I have found a path for my future and am striving to walk the path that will lead me to my goal, which will unfold here on this blog as I try recipes and experiment with ideas. Suffice to say, I've been learning about business plans and have started to create my own.

Since Jack Frost has decided to slow things down a bit, I've taken the opportunity to do a little baking. I went to our newly opened Wegman's food store to stock up for the winter storm where I stumbled upon some very nice looking Meyer lemons. Of course, being a lemon head, I had to make a lemon meringue pie. I used Alton Brown's recipe, made a couple adjustments (noted in red) and had myself a delicious pie. (It is both a good thing and a bad thing that no one in my house likes lemon meringue pie. I definitely like having the pie to myself, but my hips rather share:)

Lemon Meringue Pie

Lemon Filling

4 egg yolks (reserve whites for meringue)

1/3 cup corn starch (plus two tablespoons)

1 1/2 cup water

1 1/3 cup sugar

1/4 teaspoon salt

3 tablespoons butter

1/2 cup lemon juice (meyer lemons)

1 tablespoon finely grated lemon zest

1 (9 inch) pre-baked pie shell (I use Martha Stewart's Pate Brisee recipe)

Meringue

4 egg whites

1/4 tsp cream of tartar

2 tablespoons sugar

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. Continue beating until stiff peaks form.

Directions

Adjust the oven rack to the middle position. Preheat oven to 375 degrees

Whisk the egg yolks in medium size mixing bowl. Set asid.

In a medium saucepan, combine cornstarch, water, sugar and salt. Whisk until combined without lumps. Turn heat on medium and stirring frequently bring mixture to a boil. Boil for 1 minute more. (I left on the heat, stirring continuously, until the mixture almost looked like a gelatin)

Remove from heat and add one whiskful at a time, beating contstantly, the hot mixture to the egg yolks.

When completely blended, return mixture to the stove, cook on low, stirring constantly. After about 2 minutes gently stir in the lemon juice and butter until well combined. Keep on heat, stirring continuously, until thick.

Pour mixture into pie shell and top with meringue while the filling is hot. Make sure meringue covers filling and that it goes to the edge of the crust. Bake for 10-12 minutes or until meringue is golden. Remove from oven and cool. Chill for at least an hour before serving.