A lemony treat welcomes spring
Ah, Easter, you brought with you such delightful chocolate treats. First to go at our house, the bunny tail and ears, of course, but now I’m longing for something a little tart to cut the sweet, and nothing says spring quite like lemon.
The older I get the more frequently recipes are associated with memories, memorable occasions or those who lovingly created them. My grandmother holds that place for all of my pie recipes with the exception of strawberry — my mother’s creation claims that memory and a recipe that tastes of summer and sunshine.
My grandmother refused to make a pie with strawberries claiming she was allergic. We presume she just didn’t like them and an alleged strawberry allergy seemed as likely an excuse as any.
Nonetheless, my grandmother could create a meringue to be the envy of any and always presented a beautifully fluted pie crust, something I have never quite mastered. The quantity of yolks in the following recipe, I think is what lends a lovely yellow color to this recipe, and is just what is needed to get over the chocolate daze. 1 ½ cups sugar ½ cup corn starch ¼ tsp salt 2 ½ cups water 4 eggs, separated 3 tbsp butter 1 tbsp grated lemon rind ½ tbsp lemon juice Prepare pie crust, prebaking shell and allow to cool. Combine sugar, cornstarch and salt in a large sauce pan, gradually add water, stirring constantly over medium heat until mixture thickens and begins to bubble. Cook 1 minute more and remove from heat.
Beat egg yolks slightly in separate bowl. Slowly blend in half of the cornstarch mixture, to temper eggs. Add eggs and cornstarch to remaining cornstarch mixture. Cook again over love heat, stirring constantly for 2 minutes. Remove from heat. Stir in butter, lemon rind and lemon juice, combine. Pour into cooled pie shell. Chill pie. Top with meringue or crème fraiche if desired.