1st February today and “Kalo Mina” as we Greeks wish each other at the beginning of each month, which is a wish to have a great month.
I have been asked by Sierra Rose to review her cookbook, “Mom’s Favorite Recipes” which is a collection of classic American recipes, like Chocolate Chip Cookies, Southern Style Nut Fudge, Pumpkin Pie, Candied Sweet Potatoes or Yums, Macaroni Salad, Coleslaw, Pot Roast etc.
In order to do this, I chose her Lemon Meringue Pie, lemon being one of my favourite ingredients and flavour. Sierra uses a store bought 9 inch pie crust but as I could not get one at the supermarket I had to make one myself.
This was a very fun recipe to make, simple yet delicious. The cream is thickened with cornstarch in addition to egg yolks, and contains no milk. It reminded me something between custard and Cypriot mahalebi and was very easy to make. The cream was perfect in taste, not too sweet and the flavour of lemon was well balanced and not overwhelming and I am definitely going to use this lemon cream in the future as well.
I am sorry I have no other photos to share but soon as I made the Lemon Meringue Pie last week, my back problems kept me in bed for a few days, so the pie was eaten and I could not get any more pictures.
- 200 grams all-purpose flour
- 1/2 cup sugar
- ½ tsp salt
100 grams butter 10 grams shortening (about 1/2 cup)
- 1 egg beaten
- Sift together the flour and salt and set aside.
- Place the butter and shortening in your mixer and beat until softened. Add sugar and beat until light and fluffy. Gradually add the beaten egg, beating just until incorporated.
- Add flour mixture and mix just until it forms a ball.
- Flatten dough into disk, cover with plastic wrap, and refrigerate for 20 minutes.
- Place the dough on parchment paper and flatten with your hands. Cover with cling film and roll out the pastry to fit into your tart pan. With the parchment paper it is easy to turn the pastry round as you are rolling, it never sticks on the counter, no flour is required to be added and it is easy to flip into the tart pan.
- Preheat oven to 180o C (350o F) and place rack in center of oven.
- When you have inverted the dough in the tart pan, cut off any dough, which is in excess, cover with parchment paper and fill tart pan with pie weights, rice or beans, making sure the weights are to the top of the pan and evenly distributed over the entire surface.
Bake crust for 15 minutes, remove weighs and bake another 5 minutes until crust is dry and lightly golden brown.
- Cool crust on wire rack before filling.
Lemon Meringue Pie, by Sierra Rose
- ¼ cup corn starch
- 1 cup sugar
- ¼ cup lemon juice
- 3 egg yolks
- 1 ½ cup water
- 1 teaspoon lemon rind (optional)
- 1 tablespoon butter or margarine.
- 1 9 inch pie crust
- 3 egg whites
- 6 tablespoons sugar
- Combine corn starch, sugar & lemon juice. Mix well.
- Beat egg yolks, add to corn starch mixture. Add water.
- Bring mixture just to boiling over medium heat, simmer gently for 5 minutes, stirring occasionally.
- Remove from heat, add margarine or butter & optional lemon rind. Stir until thoroughly blended.
- Pour into baked pie shell.
Preheat oven to 200o C (400o F).
- With electric mixer at high speed beat egg whites until soft peaks are formed, gradually adding the sugar.
- Continue to beat at high speed to form stiff, glossy peaks. Spread over filling, sealing entire edge of pie crust to prevent shrinking.
- Bake 8-10 minutes or until golden brown.
- Cool on cake rack away from draft for two hours.
- Refrigerate, serve cold.
Sierra was kind enough to offer a copy of her cookbook for my readers, from U.S.A. So if you would like to win just leave a comment at this post. Only one entry per person and P.O.Box addresses are not acceptable.
The winner will be seclected by Random.Org and will be announced in a few days.