35 books, 13 adults , 1 week at a beautiful lake. It’s too bad that I didn’t also take a picture of the huge pile of kids lit that I brought for Sarah and I (and the 5 kiddos, of course) to peruse. It probably had just as many titles in it!
Aside from having great conversations, great reading material, and great scenery to enjoy, we also ate extremely well on vacation. It was honestly like eating at a gourmet restaurant three times a day! We all took turns cooking and we all left with at least a dozen new recipes. One of my favorites was the lemon meringue pie that Sarah made near the end of the week. Don’t let the length of the directions deter you; the effort is well worth it!
Lemon Meringue Pie
Crust recipe from Martha Stewart; filling and meringue are from Better Homes and Gardens New Cookbook. Brilliant combination of the two courtesy of Sarah.
- 1 1/4 cups unbleached all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 stick cold unsalted butter, cut into small pieces
- ice water (4-5 T)
Pulse flour, salt, and sugar in a food processor until combined. Add butter and pulse until mixture resembles coarse sand, about 5 seconds.
Transfer to a mixing bowl. Sprinkle with ice water, tossing with a fork to distribute evenly, until mixture just begins to hold together. (Dough should not be wet or sticky, but shouldn’t crumble apart, either.) Press dough into a disk and wrap in plastic wrap. Refrigerate until firm, about 1 hour.
Preheat oven to 350. On a well-floured surface, roll out crust. Transfer to a 9-inch pie plate. Trim to fit and flute the edges. Poke the crust all over with a fork. Cover carefully with foil, and line pie plate with pie weights (or weight it down with rice, or dried beans). Bake for 15-18 minutes, until crust is set. Remove foil and finish baking for 8-10 minutes, until crust is golden. Allow to cool slightly before adding filling.
- 1 1/2 cups sugar
- 3 tablespoons cornstarch
- 3 tablespoons all-purpose flour
- 1 1/2 cups hot water
- 3 slightly beaten egg yolks (reserve whites for meringue)
- 2 tablespoons butter
- generous 1/2 teaspoon lemon zest
- 1/3 cup freshly squeezed lemon juice
In saucepan, mix sugar, cornstarch, flour and salt. Gradually add hot water, stirring constantly. Cook and stir over high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat.
Stir about 1 cup hot mixture into egg yolks, then return to saucepan. Bring to boil and cook 2 minutes, stirring constantly. Remove from heat. Add butter and zest. Slowly stir in lemon juice, mixing well. Pour into pastry shell. Spread meringue over filling and seal to the edge. Bake at 350 for 12 – 15 minutes, until meringue is lightly golden. Allow to cool completely before cutting.
- 3 egg whites
- 1/2 teaspoon vanilla
- 1/4 teaspoon cream of tartar
- 6 tablespoons sugar
Beat egg whites with vanilla and cream of tartar until soft peaks form. Add sugar 1 tablespoon at a time, beating till stiff and glossy peaks form, and sugar is completely dissolved. Spread over hot filling and seal to edge of pastry.