In my opinion, there’s nothing that smells or tastes fresher than a lemon. I think lemons are a bit underestimated as far as fruits go. Every home should have a big ‘ole bowl full of lemons at all times.
Think about it…
They’re fantastic in all aspects of cooking.
The juice kicks butt on just about everything I can think of that I eat.
In drinks… hello? iced tea?
They’re fantastic in all aspects of baking.
The zest? A perfect burst of flavor.
Plus they are a wonderful natural ingredient to clean with.
Lastly, let’s face it… the color…
Need I say more?
There’s no other fruit that compares.
Finally, to win this argument completely… I give you…
Lemon Meringue Pie
This recipe is adapted from Better Homes and Gardens Cook Book
Lemon Meringue Pie:
1 Pre-baked pie shell
1 1/2 cups sugar
3 tablespoons flour
3 tablespoons cornstarch
2 tablespoons butter or margarine
2 tablespoons of shredded lemon peel
1/3 cup lemon juice (fresh!!!)
4 egg whites
3 tablespoons sugar
3 tablespoons powdered sugar
Separate you egg whites from your egg yolks. You will need your yolks for the pie filling and the whites can be reserved for the meringue.
Preheat over to 350 degrees Fahrenheit. In a saucepan, mix together the flour, sugar, cornstarch and a pinch of salt. Gradually stir in 1 1/2 cups water. Cook and stir over medium-high heat until the mixture thickens and begind to bubble. Reduce the heat, and continue to cook and stir for 2 more minutes. Remove from heat.
Beat the yolks slightly with a fork. Gradually stir about a cup of the sugar mixture into the yolks. Transfer the yolks into the saucepan and bring to a gentle boil. Remove from heat. Stir in the butter and the lemon peel. Finally, stir in the lemon juice. Keep warm.
Beat the egg whites until they start to become foamy. Add the sugar 1 tablespoon at a time. Add the vanilla. Lastly, add the powdered sugar (you may need more or less depending on how the meringue comes together). Beat until stiff peaks form.
Pour the lemon filling into the baked pie crust; spread evenly. Immediately top the filling with the meringue and make sure to seal the edge of the pie. Bake for 15 minutes to toast the meringue.