Meyer lemons are a combination between a lemon and an orange which means they are sweeter, juicier, and more aromatic than other varieties lemon. These qualities make for unique and delicious desserts. Here is a take on a classic, Meyer Lemon Meringue Pie.
1. Prepare the filling. Grate the zest from the lemons into a small bowl. Strain in the lemon juice, then press through as much lemon pulp as possible.
2. In a heavy saucepan, beat the eggs, yolks and sugar until combined. Stir in the lemon juice, the six tablespoons of butter, and the salt.
3. Cook, stirring constantly, over low to medium heat, until the mixture thickens enough to coat a spoon. Remove from heat (If you notice any chunks of eggs or separation mass the curd through a mesh sieve) Allow to stand five minutes, then whisk briefly until smooth, set aside.
4. Spread the prepared filling in the shell and bake for 15 minutes or until the filling is just set. Remove pie and turn oven to 375.
1. Make the meringue. Beat the egg whites until frothy, add the cream of tartar and continue beating until rounded peaks form. Beat in sugar and vanilla.
2. Spread the meringue over the filling, making sure it meets the edges of the crust to make a seal. Swirl in a design with a knife and bake for about 10 minutes, or until the meringue is lightly browned.
3. Allow to cool completely, from one to two hours, but do not refrigerate.
Recipe adapted from Alice Waters