Text and photos by Chef Joey
Here in France, having lemon trees in your yard has its advantages. Unlike most fruit, the lemons do not rot and fall – they just get bigger and bigger! And a variety of uses as is: A simple slice in your tea or a drink, or to season a salad … over fish or even meat! Lemonade is delicious too. Cooked lemon juice is used in soups and desserts …
I am giving you a recipe for lemon curd that also can be used as a lemon pie filling. Because the eggs get separated, I decided to use the whites and make lemon merengue pies. I chose to make small tarts – a conventional pie is just as easy if not easier!
Here is what you will need:
1 pie crust pre-cooked
2 lemons – zested and juiced
2 tbsp flour
3 tbsp corn starch
1 1/2 cups water
1/2 cup sugar (more, if you have a sweet tooth … up to 1 cup)
Pinch of salt
2 tablespoons butter
4 eggs, separated
(6 tbsp sugar extra for meringue)
In a cup, mix the flour …
… and corn starch and make a paste with COLD water from your cup 1 1/2 portion.
Add to a sauce pan and heat.
Add the water and sugar, stirring constantly. It will start to bubble and thicken – add the lemon juice keep stirring until thick …
Separate the eggs and temper the yolks with the mix I to the pan, stirring until thick. Shut the heat off, add the zest and stir well.
Pour the mix into the pie shell – …
Meanwhile beat the egg whites until stiff …
… sprinkle with the 6 tbsp sugar and FOLD the sugar in – cover the top of the lemon curd mix right up to the crust’s edges.
Bake at 350 F in a pre-heated hot oven for 10 minutes until the meringue starts to brown.
Chill and serve!
I make a thinner pie so I can use the rest of the lemon mix on toast or scones! Enjoy!🍋🍋🍋🍋🍋🍋