says spring dessert like a good lemon meringue pie! This is a tasty and
refreshing dessert classic, that can even be made gluten-free with the wide
availability of gluten-free graham crackers these days. At Frey Ranch, we
love using the Meyer lemons off our tree and fresh farm eggs from our free-range
chickens, but any organic combination of these ingredients will do
nicely. And paired with a glass of Frey Biodynamic
Sauvignon Blanc, this makes for a perfect afternoon treat to usher in spring!
FOR THE CRUST:
1. Preheat oven to 300 degrees.
2 cups crushed graham crackers
- 2 tablespoons finely chopped lemon zest
- 2 teaspoons ground ginger
- 2 teaspoons vanilla
- 12 tablespoons melted unsalted butter
thoroughly and press into a pie pan.
15 minutes and set aside.
FOR THE FILLING:
in a medium saucepan:
1¼ cup sugar
- 6 tablespoons corn starch
- ¼ teaspoon salt
- 4 tablespoons finely chopped Meyer lemon zest
until smooth: 1 cup fresh squeezed Meyer lemon juice
in 4 large beaten egg yolks (save whites for the meringue)
3. Add 2 tablespoons unsalted butter cut into pieces
4. Slowly add 1 ½ cups boiling water, stirring constantly.
mixture to a boil, reduce heat, and simmer about one minute until smooth, thick,
from heat and pour into your baked pie shell. Set
FOR THE MERINGUE:
sure meringue bowl is very clean and dry. NO egg yolk should be in the egg
whites. A glass bowl is best.
7 egg whites (the 4 egg whites you saved, plus 3 more) on medium speed until
3. Add ¾ teaspoon cream of tartar.
4. Beat one minute, then increase speed to high
and beat until soft peaks form—about 4 minutes.
5. Add: ½ cup superfine sugar, 1/8 teaspoon salt
at high speed one more minute and add:
1 teaspoon vanilla
- 1 tablespoon finely minced Meyer lemon zest
at high speed another minute until shiny stiff peaks form.
onto the pie filling, forming peak.
At 325° for 20 to 25 minutes,
or until golden brown.
Let cool for an hour or so, then into the fridge to cool another few hours.
with Maple Vanilla Cream and sliced strawberries!
FOR THE MAPLE VANILLA CREAM:
Use whipping cream. Whip until almost done, then add maple syrup and
vanilla to taste. Finish whipping, put in a bowl, lightly sprinkle with Meyer
lemon zest finely minced.
• • •
lemony flavors in this pie are a perfect complement to the delicate, citrusy
flavors in the Frey Vineyards
Biodynamic Sauvignon Blanc. Refreshing, crisp, and vibrant with
mouthwatering flavors of pineapple, star fruit, and a touch of teak, the 2019 Biodynamic
Sauvignon Blanc will shine at your next brunch or spring gathering.