When I was about 10 years old, I decided I wanted to learn to make Lemon Meringue Pie. We had a tree in the backyard and I loved pie. So, it was a perfect combination. I grabbed my mom’s yellow Pillsbury cookbook and went to work, altering it to get the right combination of tartness and sweet.
My dad loved it. I was using up his fresh produce and feeding his sweet tooth at the same time. And, he could give all the unsolicited advice he wanted.
Over the years it became the thing that I made for holidays, and the dessert my mother-in-law would request for family get-togethers. It was my thing.
Since my family doesn’t love pie, it’s been a long time since I’ve made one. I guess you could say this used to be my signature dish. But, I’ll stand by it. And maybe make one to eat all by myself! This is a great recipe. One which I gladly share with you.
Lemon Meringue Pie
1 1/2 cups sugar
1/3 cup cornstarch
1 1/2 cups water
3 egg yolks, beaten
3 Tablespoons butter
2 teaspoons grated lemon zest
1/2 cup fresh lemon juice
9-inch baked pie shell, cooled
In medium saucepan, combine sugar with cornstarch. Stir in water, blending until smooth. Cook over medium heat until mixture boils, stirring constantly. Boil 1 minute. Remove from heat. Blend small amount of hot mixture into egg yolks. Return to saucepan, mixing well. Cook just until mixture starts to boil, stirring constantly. Remove from heat. Stir in butter, lemon peel, and juice. Cool slightly. Prepare meringue. Pour filling into pie shell. Spoon meringue over filling, sealing to crust and spreading to cover. Bake at 400 degrees until golden brown. Cool several hours before serving.
Meringue: In large mixing bowl, beat 3 egg whites, 1/2 teaspoon vanilla extract, and 1/2 teaspoon cream of tartar until small peaks form. Gradually beat in 6 Tablespoons sugar, 1 at a time. Beat until stiff peaks form.
What’s YOUR signature dish? What are you known for bringing to a feast, potluck, or picnic?
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Mine is a Lemon Ricotta Bundt Cake. Ever since I made it a few weeks ago, everyone is asking for it and wanting me to make it again. Posted it recently at my blog, so I won’t post it again, but here it is.
http://good-life-eats.blogspot.com/2009/02/on-variation.html
How funny! I guess it’s my signature dish since I made it for Pauly Shore on a morning show spot! It was so delicious!
$5DM, sounds like you have a story to tell there!
mmm, lemon meringue pie. my mom made meringues all the time. i tried one once and it tasted fine, but looked awful. this is timely though, i have entirely too many lemons in the fridge begging to be the center of attention in some sweet treat.
i thought all day about what my signature dish is, then felt annoyed that i didn’t have one pop to mind immediately! how could someone who’s cooked since childhood not have a signature dish! i’m well known for my christmas cookies. i used to throw brunches before the boys were born, and a croissant french toast with orange butter and orange/grapefruit salad with vanilla bean syrup were usually on the menu. xmas morning has been canadian bacon leek quiche since i got married. yet none of this sounds like my defacto signature dish. i’m miffed.
I missed out on this one… not enough computer time today, but someday I’ll share my killer baked beans recipe. Everyone asks for it.
Lemon Meringue — Yum, but I have to enjoy it at family parties. My mom and my sister ROCK at pies! Me? Notsomuch.
Ooooh, lemon meringue pie! I don’t think I’ve ever made this. It sure sounds yummy!
Chocolate cookies with peanut butter chips, made from devil’s food cake mix. Got the recipe from Taste of Home magazine years ago.
Only 4 ingredients, one of the easiest things I make, and this is the one I get the most requests for. Go figure!
Ingredients:
1 package (18-3/4 ounces) devil’s food cake mix
2 eggs
1/3 cup vegetable oil
1 package (10 ounces) peanut butter chips
Directions:
In a mixing bowl, beat cake mix, eggs and oil (batter will be very stiff). Stir in chips.
Roll into 1-in. balls. Place on lightly greased baking sheets; flatten slightly. Bake at 350° for 10 minutes or until a slight indentation remains when lightly touched. Cool for 2 minutes before removing to a wire rack. Yield: 4 dozen.
Michelle H.
I’ve been married for barely 2 years but have known the hubby and his family for 6 years… Every year, I’m asked to bring Cornbread. It’s actually not dry like regular cornbread, and it has corn bits in it so it’s quite mushy and soft, somewhat a more structured version of spoon bread.
I have a feeling some family members want to try their hand at making corn bread though because last Christmas, someone said “I’m sure you can make more than just this cornbread! I want to try more stuff from you!” (or maybe they’re just sick of it hahahaha…)
This is a good pie/cheesecake…
http://jamiegetskow.blogspot.com/2008/05/chocolate-butterfinger-cheesecake.html
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