My Meyer’s lemon tree, heavy with fruit, was in need a good spring pruning and harvest. Since moving the plant inside for the winter, nine lemons on the bush have turned from pale green to quite yellow and ripe, while eight small green ones from last fall’s bloom have sized up nicely.
To thrive, the tree needs at least six hours of sun daily, and well-drained soil. In the summer, I wheel the plant out onto the deck where it receives early morning sun and afternoon shade. Once the temperatures start to dip, the lemon tree returns to the sunniest window in my house. The glossy green leaves make for an attractive houseplant, and the flowers and fruit are a delightful bonus.
Meyer’s lemons have a rounder shape and smoother skin than common commercial lemons. The aromatic juice is sweeter and less acidic than that of regular lemons. Available in the markets from November until May, in addition to seasoning fish and fresh oysters, the fruit makes a wonderfully floral fresh-squeezed lemonade or cocktail, lemon squares and lemon meringue pie.
G. Ro’s Lemon Meringue Pie is my mother’s recipe for the Sunday dinner classic pie that hits the sweet spot. Like many of her generation, Rowena, known as Grammie Ro or G. Ro to her grandchildren, was a superb pie maker. After apple pie, lemon meringue was the most requested favorite, shared at every family gathering. It is a timeless confection that never seems to go out of style.
I must confess that it took several attempts to recreate the recipe for this sweet, nostalgic, and elegant dessert. Although none of the steps are complicated, attention to detail is important to produce this festive pie, starting with the baked pie shell. Whether the pie crust is purchased or you prepare it yourself, how to cook it is critical. Chill the dough so that it does not shrink in the pan, prick the bottom of the crust to let off steam, and line the pie plate with weights to maintain the nice shape to fill with creamy lemon pudding.
While the crust is chilling, prepare the ingredients for the meringue and the lemon filling. To save on dishwashing steps, prepare the meringue first, then cook the lemon custard. Once the crust is baked, assemble your pie carefully, sealing the edges of the crust with the meringue topping. Pay attention when you brown the meringue, no kitchen fires! And be sure to allow enough time for the pie to set up before cutting.
The recipes and dishes we grew up with are full of love, simple, and comforting. For many years, my Aunt Sharon in Pasadena shipped my mother fresh Meyer’s lemons to create her classic desserts. Now my family and friends can enjoy the treasure of fresh lemons in this recipe for G. Ro’s Lemon Meringue Pie passed down to the next generation.
G. RO’S LEMON MERINGUE PIE
Ingredients
- 1 9-inch baked pie crust *
- 1 cup sugar
- 3 tablespoons corn starch
- 3 tablespoons flour
- 1 ½ cups hot water
- 4 eggs separated
- ½ cup lemon juice juice of 2 lemons
- 1 tablespoon grated lemon zest
- 1 tablespoon butter
- ¼ teaspoon cream of tartar
- ½ teaspoon vanilla extract
- 1/3 cup sugar
Instructions
- Gather ingredients and tools. Preheat the oven to 400 degrees.
- Separate the egg yolks from the egg whites into 2 medium bowls.
- Grate the rind of the lemons and set aside. Squeeze the juice from the lemons, drain the pulp, and set aside.
- Using a rotary beater or electric mixer, beat the egg whites with the ¼ teaspoon cream of tartar and ½ teaspoon vanilla extract until soft peaks begin to form. Gradually beat in the 1/3 cup of sugar, beating until stiff and glossy peaks form and the sugar is dissolved. Set the meringue aside. Without washing the beater, beat the egg yolks until broken and combined.
- In a saucepan, combine 1-cup sugar, 3 tablespoons cornstarch and 3 tablespoons flour. Gradually add 1 ½ cups hot water, stirring constantly. Place the saucepan over medium heat, bring the mixture to boiling, stirring to keep smooth. Reduce the heat and cook until the mixture becomes shiny, about 2 minutes.
- Quickly stir some of the hot mixture into the beaten egg yolks. Stir to blend well. Then pour the egg yolk mixture into the saucepan and whisk it to blend well. Cook this mixture over low heat, stirring constantly, until the yolk mixture is cooked and thick, about 5 minutes.
- Remove the cooked filling from the heat. Whisk in the lemon zest, lemon juice, and 1-tablespoon butter.
- Pour the lemon filling into the pie shell. Spread the meringue over the lemon filling, carefully sealing to the edge of the crust. Swirl the top decoratively.
- Bake the pie in the preheated 400-degree oven until the meringue is golden brown, about 5 – 8 minutes. Watch carefully! Let the pie cool completely upon a rack until set, about 2 – 3 hours.
