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Around Easter-time, we always look for simplicity, quality family time and enjoying special treats. As a total baking fanatic, I love to bake something delicious that entire family can enjoy.
Lemon Meringue Pie for Spring
There are several lemon meringue recipes available, but my absolute favorite is the one I am sharing with you today.
- 250 ml measuring cup
- 20 ml tablespoon
- 9 inch (23 cm) diameter pie dish
- 1 large egg
- 120 g cold butter (cut in small pieces)
- 70 g (1/2 cup) self-raising flour
- 130 g (3/4 cup and 1 tablespoon) plain flour
- 30 g (1 tablespoon and 3 teaspoons) caster sugar
- 56 g (4 tablespoons and 3 teaspoons) cornflour
- 170 g (3/4 cup) golden caster sugar
- 180 ml (2/3 cup and 2 teaspoons) fresh lemon juice (approximately 3 lemons)
- 230 ml (2/3 cup and 1/4 cup) water
- 60 g butter (cut in small pieces)
- 3 large egg yolks
- 3 large egg whites
- 170g (3/4 cup) golden caster sugar
- Put the flours, caster sugar and butter in a food processor. Process until the mix resembles fine fresh breadcrumbs. Add egg and process on medium speed for about 20 seconds, until the mix clumps together.
- Next, form dough into a flattened round. Put it in a freezer bag (or wrap in plastic wrap). Put it into the fridge and refrigerate it for at least an hour (or overnight).
- Combine sugar, cornflour, lemon juice and water in medium saucepan. Use medium-high heat and stir constantly until the mix starts to boil. Reduce heat to low and continue stirring until the mix becomes transparent and smooth. Remove saucepan from heat and stir in both butter and egg yolks. Stir until entire butter has melted and the mix is smooth. Pour filling into a small bowl or container with a cover and put it into the fridge. Keep it in your fridge until it is cold.
- Set the oven to 180 degrees Celsius and roll out pastry on a lightly floured board. Put it into pie plate and gently press into dish. Place a sheet of baking paper on the pastry and fill it with pastry weights. Bake at 180 degrees Celsius for 10 minutes. Remove weights with baking paper and continue baking for 10-15 minutes. Let the pastry cool completely.
- Preheat oven to 200 degrees Celsius.
- Place egg whites in a bowl. Use electric mixer on high speed until at soft peak stage. Start adding the sugar gradually on the same time beating well until the sugar has dissolved and the mix is thick. There shouldn’t be any sugar crystals.
- Spoon lemon filling on cooled pastry and spread meringue to cover filling. Form peaks in the meringue with a spoon. Bake it approximately 7-10 minutes.
- Allow the lemon pie to cool to room temperature, cover it and put it to the fridge. Serve it cold for instance with ice cream.
What’s your favorite pie for Spring?
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Fall is my favorite season! It’s not quite yet Fall weather here in Tennessee but I know it’s right around the corner.
I have been trying to avoid using the oven since ours is gas and it heats up the whole house, although the warmth has been feeling nicer as Fall is approaching.
Using the crockpot is a great way to avert the heat… PLUS, it’s easy!
Dump ingredients, turn on and walk away. Well, it’s mostly that easy. Most recipes like chili or stew are that easy but this one needs some attention here and there.
My daughter loves to help me cook, whether it’s cleaning the produce, cutting up veggies or adding things to the pot, crock-pot in this instance. I try my best to teach her what a good homemaker is because one day she might be one. I am still a work in progress and fail miserably at times but I hope I am instilling in her a love for God, how to love her husband, be a mother and how to keep a home, among other things.
She even helped me make this recipe and take pictures with me after.
Join me over at The Humbled Homemaker for the recipe!
What’s your favorite Fall treat?
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I love berries, they are my favorite fruit. My son Lincoln also loves them and thankfully he knows how important it is to wash any fruit or veggie before he eats them. (here’s a homemade produce wash)
Since it’s berry season here, I thought I’d whip up some homemade sugar-less strawberry ice cream. This recipe is easily changeable, you can replace the fruit with other favorites like mangos, blueberries, pinapples, etc. and/or even a dairy-free option made with coconut or almond milk.
What you need:
- 20 strawberries
- 5 egg yolks
- 1/8 tsp sea salt
- ½ cup raw honey
- 1 cup of raw organic milk
- 3/4 cup of heavy whipping cream (milk & cream can be substituted for a dairy free option)
What to do:
- Add all ingredients into a blender
- Pour into ice-cream maker and allow to freeze- if you don’t have an icecream maker
, pour into a glass bowl and freeze
- Enjoy!
What is your favorite kind of ice cream? Do you ever make your own?
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