Showing posts with label meringue pie. Show all posts
Showing posts with label meringue pie. Show all posts

Monday, August 18, 2014

Citrus Cloud Pie



Everyone has been talking about school starting unusually early this year. Even so, it was a major shock when the school bus showed up on Friday morning. It could only mean one thing – summer is rapidly coming to an end, even if most of the tomatoes aren't ripe yet.

It dawned on me that we never had our summertime favorite – lemon meringue pie. I knew why, though. While I love the sweet tartness of the lemon filling, it has become too sour or acidic for my mom. She looks forward to lemon meringue pie but then only eats a bite or two before pronouncing it too sour. So I switched up the recipe a little bit for her.

I reduced the amount of lemon by half and added orange juice to cut some of the sour flavor. Because orange juice is sweeter, I also reduced the amount of sugar by 1/4 cup. To thin it a little bit, I mixed 1 cup of the meringue into the filling, and I added 2 tablespoons of heavy cream to cut the acidity.

Did it work? It tastes great. It's not a lemon meringue pie but there's still a nice citrusy thing going on. I added a little orange juice to the graham cracker pie crust as well, a trick that worked out great. It doesn't taste very orangey but it made the crust nicely manageable.

Not too long ago, I read an old recipe that suggested spooning meringue in a circle around the edge for a fancier presentation. It's a nice change. I think we have to call this something like Citrus Cloud Pie.


Citrus Cloud Pie

Pie Crust

10 sheets honey graham crackers
1 tablespoon sugar
3 tablespoons vegetable oil
3 tablespoons orange juice

Preheat oven to 350.

Place the graham crackers and the sugar in a food processor and chop until very fine. Add the oil and pulse until well mixed. Add the orange juice and pulse. It should stick together somewhat.

Press into a 9" pie pan and bake 10 minutes.

Filling

1/2 cup cornstarch
1/3 cup water

1 1/4 cup sugar
1 1/2 cup water
1/2 teaspoon salt

4 egg yolks
1/4 cup lemon juice
1/4 cup orange juice

2 tablespoons butter
2 tablespoons heavy cream

Meringue (Clouds)

4 egg whites
1/4 teaspoon salt
1/2 cup sugar

Mix the 1/3 cup water with the cornstarch until it's smooth. Add the sugar, 1 1/2 cups water and 1/2 teaspoon salt to a heavy-bottomed pot. Bring to a boil and add the cornstarch. Stir constantly until it becomes thick and clear. Remove from heat.

Whisk the eggs lightly, add the lemon juice and orange juice and mix well. Stirring, pour in a bit of the warm cornstarch mixture, then add the egg mixture to the pot. Stir while it comes to a boil again. Remove from heat and stir in the butter. When it has melted, add the cream and stir. Set aside.

Preheat oven to 325.

Add the 1/4 teaspoon salt to the egg whites and beat. When it begins to froth, slowly add the sugar. Beat until the sugar has dissolved and it holds a peak. Add 1 cup of the meringue to the lemon filling and stir until completely combined. Pour into baked pie shell. Using a large cooking spoon, ladle the meringue around the edge of the pie in clouds. Smooth a bit with your finger. Bake for 15 minutes. Allow time to cool and set before serving.





Wednesday, June 30, 2010

Shall we meringue?



Okay, so the dance is merengue and
the yummy food in meringue. Still, I
think we should merengue
while we meringue. Yes?
Cool, try not to sprain anything!

For months, I have had meringues on the brain.
I blame Cleo and Krista. Since they
posted their recipes -- click their names
to be wowed -- I have been thinking
non stop about meringues as my work
in progress will attest.
(I'll meringue a cupcake yet!!!)

So I was chit chatting about my
meringue obsession with my boss Marijo,
and she told me about a pie her mother
makes that I simply had to try. Thankfully,
she was kind enough to share the recipe
(thanks, Marijo and Mom)!

Meringue Pie

4 egg whites
1 tsp vinegar
1 cup sugar

Make the meringue crust the day before
you need the pie. Beat egg whites and vinegar,
gradually adding the sugar. When peaks stiffly
form, put into a pie pan that is well greased
and floured. Fill it, making sure it is level.
Bake 45 min at 300 degrees. Take it out and
put it away for one day (I put mine in the
microwave since we weren't using it).

Filling:

1/2 pint heavy whipping cream
3 tbspns sugar
1 tspn vanilla

Whip the cream adding sugar and
vanilla. Fill in the meringue crust,
which should have fallen and
conformed to the pie dish.
Garnish with toasted almonds
(I used cinnamon dusted pecan chips
because that's what I had).





OMG! This was awesome!
A perfectly light and fluffy summer
dessert.


Now, I have some news.
First, the happy news:
SPRINKLE WITH MURDER
has been picked up by a publisher
in Japan. This is very exciting for me.
I can not wait to see what the
translation will look like!
And now the sad (for me) news. I will be taking the
month of July off from Mystery Lover's Kitchen,
so that I can focus on meeting several impending
deadlines. I will miss you all very much, but here's the
great news for you: Wendy Lyn Watson has graciously
agreed to fill in for me while I'm away! I am delighted.
Wendy is a fabulous writer and says she has loads of
recipes to share. Yay! Thanks, Wendy, for stepping
in as the Wednesday gal. I know you'll have a lovely
time in the kitchen!

Happy eating and reading, everyone. I'll see you in a month!!!
Jenn

And finally, do not forget that the much anticipated releases of
LONG QUICHE GOODBYE and DELICIOUS AND SUSPICIOUS
are coming out NEXT WEEK!!! Yippee! And if you haven't picked
up GRACE UNDER PRESSURE, do so now. It's fabulous!

Oh, and the clock is ticking if you want to enter Avery's contest:

Avery Aames is celebrating the upcoming release of The Long Quiche Goodbye.

Avery's "You Be The Sleuth" Contest!

Avery’s first book in A Cheese Shop Mystery series, The Long Quiche Goodbye, debuts July 6. To celebrate its release, Avery is running a contest from June 9 to July 6! You be the sleuth! Track down the recipe on Avery's website that includes eggs, Edam, and white pepper. Enter your answer by clicking on this link: CONTEST ENTRY FORM.

One of you will win a $25 gift certificate at your favorite bookstore. Two of you will win signed copies of The Long Quiche Goodbye. Three of you will win a Long Quiche Goodbye magnet. You can ask friends for help. Spread the word and share the fun. And while you're there, consider pre-ordering a book on Avery's booksellers page.

Here is the link to Avery’s website to help get you started.

There, now I'm done...really!