A le­mony treat wel­comes spring

Record Observer - - Opinion -

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.

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