Lemons

I know it has been awhile, not that I have not been cooking just I have not been able to take pictures or post anything. I will try to do better but life is so busy.

Well as you can see I was given some lemons at church and figure I would make some lemon Meringue pies. I made a bunch of mini ones in a mini muffin pan for church tonight. They were a huge hit. I tried a new recipe this time and I will post it. I like my old recipe but everone seemed to love this one. Hope you make one and give it a try, I will admit this recipe is so much easier then my old one and really fast to make. Don't be scare to make a Lemon Meringue pie they are really easy to make. I will also admit these pies do not look as nice as I make them, I had made a lot of mini ones, I got tired of making the mini ones so I just put the left over in to a crust and did not even fix it to look nice. But it still tasted good.

Lemon Meringue Pie
1 cup white sugar
2 1/2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
3 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar
DIRECTIONS:

Preheat oven to 350
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.
4.
Bake in preheated oven for 10 minutes, or until meringue is golden brown.