KPK COOKS!

I discovered meyer lemons about a year ago, but I did not think there was a big difference between plain old lemons and meyer’s lemons. I was absolutely wrong. They are different (combination of lemon and tangerine, how can you beat it) make the best lemon meringue pie ever! Unfortunately for me, living in the Northeast, they are hard to find.  When I do find them I stock up. I am now researching more recipes to use meyer lemons in! 

Graham cracker crust:

• 1 1/4 c. graham crackers, crushed 
• 1/4 c. sugar 
• 5 tablespoons butter, melted 

Combine all ingredients and press crumb mixture on bottom and up the sides of a 9 inch pie plate. Bake in 350 degree oven for 8 minutes.  Cool. 

Filling:

• 1/1/2 c. sugar
• 1/4 c. and 2 teaspoons cornstarch
• 1/4 teaspoon salt
• 1/2 c. and 1 tablespoon meyer lemon juice 
• 1/2 cold water
• 5 egg yolks (save whites for meringue)
• 2 tablespoons butter 
• 1 1/2 c. boiling water 
• 1 teaspoon grated meyer lemon peel

Combine sugar, cornstarch, salt, juice and cold water in saucepan. Mix well. Add egg yolks and butter. Slowly add boiling water and cook over medium heat until boiling. Cook for 2 minutes. Add peel. Pour into graham cracker shell and cool for a bit. 

Meringue:

• 5 egg whites
• 1/2 teaspoon cream of tarter
• 1/2 c. sugar 

Beat egg whites until soft peeks form. Add cream of tarter and gradually add sugar. Beat until stiff peeks. Top pie with meringue and bake at 350 for 5 minutes or until brown on top. Refrigerate for a few hours before serving.