( The Captain’s Lady Cookbook – Personal Journal Vol. “Well, my Lady, isn’t that lemon pie ready yet?”” PREPARE and bake single pie crust according to recipe directions, using a 9-inch pie plate cool. He would pick me up, swing me around, hold me so close (I could feel his heart beat!) and say playfully. My captain would stride through the door, blue eyes sparkling in his tanned face, his hair and beard a mass of tangled golden curls – I would have the pleasure of trimming them later. When his return was imminent, I would make a lemon pie almost every day. I prayed each day that God would bring him safely home to me once more. Throughout the long months of waiting I held that picture of him close to my heart. Then – and only then – did I permit the tears to fall. My eyes followed his stalwart figure until he was out of sight. I knew when the day arrived, however, because he would say to me in a fortuitous way, “I think I shall sail across the Bay but I shall be back in time for a piece of your special lemon pie.” He then held me close, kissed me quickly, turned and was gone. We were both filled with unspeakable anguish as the time of parting drew near. “My Captain always felt that it was bad luck to say goodbye when he was about to leave for a voyage – especially a very long one. A lot of work went into this beauty and I know you will LOVE it!
#Lemon pie recipe how to
The recipe, originating from the 1800’s, is fairly vague so it took me about 3 tries to get it just right! The Captain’s Lady says she uses puff paste but since she didn’t share how to make it I had to search high and low for a good puff paste recipe for the lemon pie crust and I can honestly say I have found the very best one! This puff paste is so good I had to make a separate post just so I can make lots of desserts using puff paste and reference it in the future. If using unsalted butter, add a pinch of salt to the lemon filling.I have definitely earned this lemon pie! I put a lot of work into this one because this journal entry from The Captain’s Lady is so touching I had to get the recipe just right! This is after-all… the Captain’s favorite.Have your ingredients for the meringue measured ahead for quick preparation, to keep your filling from cooling too much.The keys to perfect meringue to include a little cornstarch with the sugar, to spread it on a hot filling and ensure that the meringue touches the crust all around the pie.Replace the homemade crust with a frozen pie shell for a golden crisp crust, bake 2 to 3 minutes longer than the package instructions state.Plan to make this pie in the morning and it will be perfectly set in time for dinner.(Reserve leftovers in the refrigerator for up to 3 days.) Let stand at room temperature for at least 6 hours before serving. Let simmer for a minute or two until the mixture begins to thicken. Bring to a boil on medium heat, whisking constantly. In a medium saucepan, add 6 tablespoons cornstarch, 1 1/3 cup sugar, 1/4 teaspoon salt, and 1 1/2 cups water, and whisk to combine. Mound meringue onto pie and spread evenly to edges, creating a seal between crust and meringue.īake for 15 to 20 minutes or until meringue is golden. Whisk the egg yolks in a medium bowl and set aside. To assemble: Scrape hot filling into pie shell. Beating constantly, add sugar, one teaspoonful at a time, beating until stiff peaks form. Beat egg whites with cream of tartar until soft peaks form. Meringue: Stir sugar with cornstarch until no lumps remain. Set aside and make meringue topping immediately. Return to heat and cook, stirring constantly with a wooden spoon, for 2 minutes. Temper eggs by whisking with some of the hot mixture, then whisk all together to combine.
Bring to a simmer, whisking, until very thick and glossy remove from heat. Cool completely.įilling: Meanwhile whisk sugar with cornstarch and flour in a medium saucepan until combined. Remove pie weights and bake for 10 to 12 additional minutes or until pale golden. Line crust with foil or parchment fill with pie weights or beans. Roll dough into a 12-inch (30 cm) round transfer to a 9-inch (23 cm) pie plate, folding and fluting the edges as desired. Form into a disk and chill for 30 minutes. Add sour cream and pulse until dough starts to clump together and is uniformly moist. Crust: Pulse flour and salt in a food processor to combine.
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