“Lemon Tree, Very Pretty …”πŸ‹πŸ‹πŸ‹πŸ‹

Text and photos by Chef Joey

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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

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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 …

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… 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 …

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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.

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Pour the mix into the pie shell – …

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Meanwhile beat the egg whites until stiff …

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… 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.

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Bake at 350 F in a pre-heated hot oven for 10 minutes until the meringue starts to brown.

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Chill and serve!

I make a thinner pie so I can use the rest of the lemon mix on toast or scones! Enjoy!πŸ‹πŸ‹πŸ‹πŸ‹πŸ‹πŸ‹