Clouds and Sunshine Lemon Meringue Pie

 

Clouds and Sunshine Lemon Meringue Pie

 Ingredients:

Pie Filling

3 cups herbed water

(see instructions below)

 

1 cup white sugar

3 TBS all-purpose flour

6 TBS cornstarch

¼ tsp. salt

 

4 egg yolks beaten  

 

Zest from 3 lemons and 1 grapefruit

Juice from lemons and grapefruit 

4 TBS butter

 

Meringue

 

4 egg whites

½ tsp cream of tartar

1 tsp vanilla

1/2 cup sugar

 

1.  Make herbed water.   Gather 3 six-inch sprigs of lemon balm, 3 of lavender and

3 of bergamot (bee balm).  Rinse and pat dry.  Bring 3 ¼ cups water to boil.  Turn off heat and add the herbs.  Cover and allow to steep for at least 4 hours or overnight.   Strain liquid and reserve liquid.  Discard herbs.

 

2. Prepare and roll out single crust pastry for 9” pie.  Bake in 400-degree F oven for 10-12 minutes or till golden.  Cool on rack.

 

3.  For filling.  Separate egg yolks from whites; reserve whites for meringue.  In medium bowl whisk together egg yolks. 

 

4. In medium saucepan combine sugar, flour, cornstarch, and salt.  Gradually stir in the herbed water and mix well.

 

5.  Cook stirring constantly over medium heat until thickened and bubbly.  Reduce heat.  Cook and stir 2 minutes more and remove from heat.  

 

6.  Add about ½ cup of the hot filling to the egg yolks and whisk to mix.  Immediately return to saucepan and mix into the rest of the filling and cook 2 minutes stirring constantly.  Remove from heat. 

 

7.  Add the butter, zest, and juice to the hot mixture in the saucepan, stirring thoroughly to combine.

 

8.  Turn the hot filling into the baked pastry shell.  Place in a 350-degree F oven for 10 minutes to evenly warm the pie.

 

9.  Meanwhile, whisk sugar and cream of tartar into the egg whites in a metal bowl. Place over simmering water and gently warm the mixture until sugar is dissolved and whites are warm to the touch.  Add vanilla and beat hard for 4 minutes until mixture is thick and satiny smooth.

 

10.  Remove pie from oven and immediately spread the meringue from the edges to the center of the pie.  Bake in the 350-degree F oven for 10-15 minutes or until meringue is golden.  Remove from oven and allow to cool before serving.