Saturday, May 11, 2013

Lemon Meringue Pie for Mother's Day

Most of you that know me through my blog, know that my mom passed away almost two years ago.  You also know that I enjoy making pies, it's in my genetic code!  Thanks to my nana, mom and Aunt Mae!  It's also indescribable to tell you how much we miss mom, especially on special times.  One way I like to honor her memory is to cook some of her favorite dishes.

Of couse one of those days would be her birthday, Mother's Day, her wedding anniversary.  For her birthday, a few weeks ago, I made one of her most favorite desserts in all the world!  Lemon Meringue Pie.  Ironically, one of my younger sisters did the same thing!  I told you, it's a genetic thing!

I was having company for dinner in Maine, and making this pie to honor my mom was a private pleasure for me.  Thankfully this is also my husband's favorite pie and my dinner guests happen to love lemon meringue pie too!  So making this pie was a "win, win" as they say!

Please, stop by, have a slice and enjoy!  Happy Mother's Day!!!

I actually doubled the ingredients because I had a large deep dish pie plate
1 box (4.3 oz size) lemon Jello pudding and pie filling
3/4 c. sugar
1/3 c. sugar
3 c. water
3 eggs, separated (keep egg whites at room temperature for meringue)
1 baked 9 inch pie shell, cooled*

Combine pie filling mix, 3/4 sugar and 1/2 cup of the water. Blend in egg yolks and remaining 2 1/2 c. water. Cook and stir over medium heat until mixture comes to a full boil. Stirring constantly. Cool 5 minutes, stirring twice. Pour in pie shell.

Heat oven to 350 degrees. 

This meringue was amazing!  Beat the egg whites until good and foamy. Gradually beat in 1/3 c. sugar and keep beating until mixture will form stiff shiny peaks.

Spoon meringue onto pie, going around outside edge first, making sure meringue is touching the crust**. Pile remaining meringue in center and spread lightly over top. Bake at 350 degrees for 5 to 10 minutes, or until meringue is browned. Cool a few hours before serving.

*Make sure you "dock" or put lots of fork pricks in the pie shell sides and bottom.  Add some weights on the bottom to keep it from bubbling up. I use dry beans on a piece of piece of foil.  Bring the foil up high enough so you can lift out the beans easily.

**It's really important that the meringue touch the crust, or it will shrink and won't cover the top of the pie.

Hmm, what do you think my four legged son is going to get his mamma for Mom's Day?  Has he told you?  I can't get anything out of him!  He's not talking . . .