Spring trip in the south east coming to a close!

My trip to Florida has been a great time, but sadly is coming to a close. In just a few days I’m starting back to Ohio. I have to say, it’s getting too hot for me! I know, I know, they say just as we northerners stay inside more in the winter, southerners stay inside more during the height of the summer heat. But for me, I can add layers when I’m cold, but once I’m hot, there are only so many layers I’m willing to loose! Besides Mother’s Day is next Sunday and I promised to be home by then and to make my Mom’s favorite Lemon Meringue Pie!

For you foodies out there I’m including the recipe I’ve come to rely on. A few words of caution for the recipe: I prefer the texture and the bright flavor from loads of fresh lemon peel zest. I also think it’s a clear indication that I made the pie myself! I know some people find that texture objectionable and prefer the smooth texture as a result of using lemon extract. Meringue pies can “weep”. I’ve found that if I add the warm lemon filling to the pre-baked pie shell, top the warm filling with the meringue, make sure it is perfectly sealed all around the edge of the crust and put it directly into the oven to bake the meringue, there is no weeping, except those tears of joy from everyone enjoying the pie!! It seems the warmth of the filling helps cook the meringue from the underside while the heat of the oven cooks the top.

For you mothers: HAPPY MOTHER’S DAY! For those of you who have mothers: Remember them next Sunday and every day of the year!

Here’s the recipe: Mike’s Favorite Lemon Meringue Pie
Ingredients
• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 2 lemons, juiced and zested
• 2 tablespoons butter
• 4 egg yolks, beaten
• 1 (9 inch) pie crust, baked
• 4 egg whites
• ½ teaspoon cream of tartar
• 6 tablespoons white sugar
Process
• Preheat oven to 375 degrees F
• To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
• To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
• Bake in preheated oven for 10 minutes, or until meringue is golden brown.
• Chill