I hope you had an incredible Thanksgiving. This year has been so different, but my wish is that you have found some form of normalcy in celebrating.
My host family had a giant party last year, complete with two whole turkeys and ten pies. I remember not being able to count the number of family members they invited. Everyone was so happy.
This year, there were a total of 12 of us at our party. It was very different.
We still managed to have a great time, and found so much we could be thankful for even though our world is still turned upside down.
What are you thankful for this year?
Because everything was very small this year, my host family let me bake a pie!
I researched for pies on allrecipes.com to find the perfect pie: Grandma’s Lemon Meringue Pie. Many people told me serving Lemon Meringue Pie on Thanksgiving was not tradition enough. I have been told Pumpkin, Sweet Potato, Pecan, Apple and Cherry pie would be better options.
But Lemon Meringue just sounded so delicious. On Wednesday night I got to work concocting this easy, and very delicious recipe.
You can see the recipe I found on allrecipe.com below (or click the handy link I have included):
- 1 cup white sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 1 ½ cups water
- 2 fruit, without seeds lemons, juiced and zested
- 2 tablespoons butter
- 4 large egg yolks egg yolks, beaten
- 1 (9 inch) pie crust, baked
- 4 large egg whites 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.
And guess what?! Everyone loved my pie, asked for the recipe, and they’ve promised to make it next year for Thanksgiving.
If you make this pie too, I’d love for you to share your reactions and photos. It was so much fun to do some baking for the people I’m most thankful for in life.