After the Afternoon Tea 2025
The Annisquam Sewing Circle hosts a lovely tea after each monthly meeting provided by four of its members. It may not look exactly like the teas of old but the spirit of friendship, cooperation and the silver tea service pay homage to our predecessors.
As one of the hostesses in January I found that there was a considerable amount of sliced lemons going home with me. The question was, "What should I do with the lemons?" So this morning it was decided that they would go into a Lemon Meringue Pie.
Lemon Meringue Pie Recipe
I do not remember ever baking a Lemon Meringue Pie but know it was a popular dessert in the 40's and 50's. I will include a few hints as we go along.
- Prep time 30 min.
- Bake time crust 10 min in microwave
- Bake time 15 - 20 min completed pie
- 325 degrees
Graham Cracker Crust
- Altho' this pie is usually made with a pastry crust, I thought I would try it with the graham cracker one.
- 9" pie plate
- 1-½ C Graham crackers, crushed
- Easy to crush in a large zip-lock bag with a rolling pin or wine bottle
- 5 T Butter, melted
- Can be melted in the pie plate
- ¼ C Granulate sugar
- Press crumbs into plate
- Use the bottom of a glass or measuring cup
- Bake in the microwave until firm
- 10 min in microwave on Bake or
- 1 to 2 minutes on high with tray rotating. Watch carefully so it does not burn.
- Or - Bake in oven at 350 degrees for 10 minutes
Lemon Filling
- 2 Lemons juiced and zested
- Prepare ahead
- 1 C Granulated sugar
- 2 T All-purpose flour
- 3 T Cornstarch
- 1-½ C water
- 2 T Butter
- 4 Egg yokes, beaten in small bowl
- My eggs seemed a bit small so I used 5 eggs
- Prepare ahead
- 4 Egg whites
- Set aside in a medium to large-sized bowl
- 6 T Granulated sugar
Instructions
Combine the flour, cornstarch and the 1 cup of sugar in a medium-sized sauce pan. Add lemon juice, zest and water. Stir. Cook on medium heat, stirring often until it boils. Add ½ cup of the hot mixture slowly into the egg yolks, stirring constantly. Add the yolk mixture to the hot mixture, stirring constantly, until it returns to a boil. Remove from the heat.
Whip the egg whites until foamy. Add the 6 tablespoons of sugar while beating. Continue to beat until stiff peaks are formed.
Pour the lemon mixture into the crust in the pie plate. Top with the egg whites pulling the meringue to the edge of the crust to seal.
Bake in 325 degree oven until whites are golden brown. Watch carefully so not to brown too much.
Maybe a good option for the Circle Bake Sale around the 4th of July!
