Lemon Meringue Pie -- Mother Hen

Keeping The Great Past Alive  #1

Spicy Chicken being in the nesting way recently with little Rooster Dude asked me to share some "family".

I have decided to share some favorite recipes that when family talks about or sees, we instantly have loving memories of Queen Hen, (Mother Hen's Mother).  Queen had the largest loving heart and always plenty of time to hug and rock her little chicks.  When not loving on her chicks she was loving them in a different way.  She cooked and baked with special ingredients - made from scratch & love.  I have tried for years perfecting these recipes and not entirely sure I have done so.  While Queen Hen was still with us, I surprised the family with a pie which was one she would make for us as a surprise or special occasions.  She was in disbelief I had made the pie, actually thought I bought it somewhere.  I really put my heart into that pie hoping I measured up to what she could do. Spicy readily spoke up and confirmed I did indeed make the pie, she saw me doing it.

I have been thinking for some time when Spicy was in the hospital hatching Rooster Dude I wanted to make her a surprise. I asked Turkey to locate her pie plate so I didn't have to inventory her entire kitchen.  A quick trip to the grocery for ingredients I couldn't travel with fresh, and I was set.  I not only was blessed with little Rooster Dude, grandbaby #7 but was able to show my love by making a Homemade Lemon Pie including the tall meringue.   Spicy took about two seconds to respond when she saw what awaited her sitting on her stove when she entered the kitchen.  via my hands she had another warm loving hug from her Queen Hen Grandma. I felt proud I was able to pass this memory to her and hope she will be able to do the same for her own chicks.

Lemon Pie from Queen Hen
7 T corn starch
1 1/4 C sugar
1/4 tsp salt
2 C water
Cook till thick stirring constantly, then lower heat & cook till very thick and smooth.  Separate 3 eggs (keep whites) beat slightly. Slowly stir in eggs and return to heat, cook 3-5 minutes longer.
Remove from heat & add 1 T butter and 1/2 fresh squeezed lemon juice
Let cool while making meringue.
1 T cornstarch
1/3 C cold water
5 egg whites - room temperature
1/4 tsp cream of tartar
1/2 C sugar
1/2 tsp vanilla
Dissolve cornstarch in cold water in saucepan, bring to a boil stirring constantly till thickens. Remove from heat- cover.
Beat egg whites and cream of tartar in large mixing bowl, beating constantly. Add sugar 1 T at a time; continue till glossy & soft peak.  Beating constantly, add thickened cornstarch paste 1-2 T at a time, beat in vanilla.
Pour warm lemon pie filling into pre baked pie crust, top with meringue. Be sure to cover completely over to edge of crust, to avoid meringue from shrinking away when baked.  Pull peaks of meringue up and bake 325 for 16-18 minutes.  Cool to room temperature before cutting.   

Pretty sure a picture says a thousand words. Nothing more I need to add.

1 comment:

  1. Fun part of the cooking is the pots, and pie plate belonged to Queeen Hen, glad you have them and proud to be part of your kitchen.