“Where’s the lemon meringue pie?”. This question has been asked countless times over the years during family holidays when we sit down for a meal together. Well, it’s pie time! This month Natalie at Oven Love selected the theme “Family Pie” for the “You Want Pies With That?” baking group. The first thing that came to mind was that ever-so-sarcastic question, “Where’s the lemon meringue pie?”.
Since I was little, we’ve all come to expect this question from my dad when my mom serves up her feast. When it’s time for dessert, something amazing comes out of the oven and it’s never lemon pie. For the rest of the family, lemon pie is not at the top of our favorite pie list, and the truth is, I don’t think it is at the top of my dad’s either. You think after all of these years, my mom would try to throw us a curve ball and appear in the dining room with that infamous lemon meringue pie in hand, but she never does. I think she knows if she did, it would take away this tradition that we’ve come to expect. Since the tradition is really the asking of where the pie is, not the eating of the pie itself, I think it’s about time the man had his pie, don’t you? And since it’s not a major holiday, it won’t take away from tradition.
Well, guess who shared her recipe with me? My mom, of all people! It seems she had a lemon pie recipe up her sleeve and was withholding all of these years.
I decided to make a mini-me version of the pie he’s been pleading for. It’s all about portion control with summer around the corner. These premade tarts from Bristol Farms were perfect for this recipe.
Once the meringue is ready, the fun begins. The next step is to take out the kitchen torch and fire those babies up for a few seconds. I’m not into fire by any means, but there’s just something great about having the torch in hand. Is anybody with me on this?
The final product is so refreshing, with just the perfect amount of tart and the perfect amount of sweet. Forgot portion control, it’s hard to limit yourself to just one or two. I love making appetizer desserts. The dieters who usually turn down dessert will eat them and not feel guilty. You can keep these in the freezer for a week and when friends stop by, take them out of the freezer and impress the group with your torch firing skills.
Okay dad, you want to know where the lemon pie is? Head over to my house and you better hurry. These little babies are disappearing fast! As for everyone else, go check out all of the other pies the group created this month.
Lemon Meruinge Tarts
2 BOXES MINI TART SHELLS (24 EACH)
I PINT VANILLA ICE CREAM (SOFTENED)
1 LARGE EGG
1 LARGE EGG YOLK
3 TABLESPOONS BUTTER
1/2 CUP SUGAR
JUICE OF ONE LEMON
ZEST OF ONE LEMON
2 LARGE EGG WHITES, ROOM TEMPERATURE
PINCH OF CREAM OF TARTAR
3 TABLESPOONS SUGAR
1. WHISK EGGS AND EGG YOLKS IN A MEDIUM BOWL.
2. MELT BUTTER IN A DOUBLE BOILER. WHISK IN SUGAR, LEMON JUICE AND ZEST.
3. GRADUALLY WHISK IN EGG MIXTURE. WHISK UNTIL THICK, ABOUT 8 MINUTES. TRANSFER TO A SMALL BOWL. PRESS PLASTIC WRAP ON TOP OF CURD; CHILL 2 HOURS. (CAN BE MADE 2 DAYS AHEAD.)
4. PLACE 1 TEASPOON OF SOFT ICE CREAM IN EACH TART SHELL.
5. SPREAD 1 TEASPOON OF LEMON CURD OVER ICE CREAM. COVER AND FREEZE FOR 2 HOURS.
1. BEAT EGG WHITES WITH ELECTRIC MIXER UNTIL FROTHY. BEAT IN CREAM OF TARTAR. GRADUALLY ADD SUGAR AND BEAT UNTIL STIFF PEAKS FORM.
2. SPREAD MERINGUE OVER PIE AND SEAL EDGES. (TARTS CAN BE MADE 1 DAY AHEAD OR CAN BE FROZEN.)
3. BEFORE SERVING TOAST MERINGUE WITH BUTANE TORCH UNTIL LIGHTLY BROWNED AND SERVE IMMEDIATEY.