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Are you ready for a sentimental post? Maybe it’s the comforting combination of food and family that always gets me a bit misty when writing for this particular type of challenge? ‘Not sure. Today, I’m sharing our Son-In-Law’s favorite pie along with photos from the day he ‘officially’ became a member of our family.
It’s such an honor to join these lovely bloggers as we share from our kitchens! Their recipes are all listed in the blog hop below.
My Husband Has Too Many Hobbies • Across the Blvd
Peppermints and Cherries • Stone Cottage Adventures
Two Chicks and a Mom • Our Unschooling Journey
Purple Hues and Me • Cookies, Coffee, and Crafts
Faeries & Fauna • Coastal Bohemian
Domestic Deadline • P.S. I love You Crafts
Olives & Okra • Comfort Spring
If you’ve followed my blog for very long, you may already know my Handsome Husband’s favorite dessert is lemon meringue pie. Well, that used to be our Son-In-Law’s favorite, too!
Our Daughter hosts lunch on Christmas Day each year and I bring lemon meringue pie along with other tasty sweets. So, Christmas morning, I hop out of bed and get busy. First, the chilled pie crust is rolled and then popped in the oven. When I begin the filling though, I realize there is not enough lemon juice or lemons.
OOPS!
Here in the middle of the Bible Belt, no grocery stores are open on Christmas Day. None. What to do? Improvise, right? Digging thru the cabinets and freezer, I found a bag of frozen pineapple. Whew! Maybe that can take the place of some of the lemon juice? It worked! Christmas Dessert was saved!
I’ve played with it a few times since Christmas and tweaked the recipe to the right amount of sweet versus sour for us. My family likes it pretty tart. Our Son-In-Law now prefers this pie to my more traditional recipe. So, here you have our Son-In-Law’s new favorite dessert!
OOPS Lemon Meringue Pie
1 1/2 cups Sugar
1 cup Water
1/2 cup Lemon Juice
1/4 cup Butter
1/3 cup Flour
4 Egg Yolks
2 cups Frozen Pineapple at room temp
1 Baked Pie Crust (click HERE for mine)
4 Egg Whites
1 teaspoon Lemon Juice
6 tablespoons Sugar
In medium sauce pan, bring butter, sugar, flour, lemon juice and 1/2 cup water to simmer over medium high heat. Stir constantly until thick. Remove from heat. In food processor, pure’ 1/2 cup water with the egg yolks and 1 cup of pineapple. Pour some of the hot mixture into the pure’ and stir to combine. Return all of it to the sauce pan and put back on medium high heat, stirring constantly until thick again. Remove from heat. Rough chop the remaining 1 cup of pineapple and stir into sauce pan until combined. Let cool. Pour into baked pie crust.
For meringue, I use my stand up mixer with the whisk attachment. Whisk the egg whites and 1 teaspoon lemon juice until soft peaks start forming. Keep whisking and slowly add sugar, one tablespoon at a time, until the peaks are stiff. Pour over the filling. Make sure it goes all the way to the edge of the crust. Bake for 15 minutes at 350.
What’s cooking at your house?
😉 -Marci
