Lemon meringue tarts were on the menu, as I told you. All of the mixes that I saw here contain soy bean oil so I decided to embark on a grand adventure and make them from scratch. I did use ready-made pastry, some day I will feel brave enough for THAT adventure. Anyway, I've never made the lemon filling myself so I found a good-sounding recipe (grandma's recipe, not sure whose grandma *LOL*) and took a deep breath. That was followed by a coughing fit and subsequent re-washing of my hands, then I started. It wasn't so bad...I zested the lemons, squeezed them by hand, separated the eggs by straining them through my fingers (I find that's the best way, works better than the little "separators"), was sure to add a little of the hot mixture to the beaten egg yolks so they wouldn't cook when I added them to the pot...I even sealed the edges of the meringue to the tart shells. Those tarts are soooo yummy!! I was really happy, and the peanut butter tarts turned out extremely yummy as well. Matt's butter tarts, same. It was gooooooood.
By request! Edited to add the recipe for Grandma's Lemon Meringue Pie :) I used an extra lemon because the zest stuck a lot in my grater and I wasn't sure I could squeeze enough juice out of two lemons. Plus I added a pinch of cream of tartar to my meringue. Another important thing the recipe doesn't say is to put the meringue on while the filling is still hot, it helps to cook the meringue and keeps it fluffy.
1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar
Preheat oven to 350 degrees F (175 degrees C).
To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 minutes, or until meringue is golden brown.