Mothers day special (dessert)

Welcome back for the second part of the mothers day special of MTG (MMmmmmmTheGrease). For an interesting twist, we shall not be grilling something this time. I will take a minute for some of you to run and catch your socks that just blew off. As for the rest of you.. uhmm... stare at this picture of a dog's face:

(Look at it. LOOK AT IT!!)

Right then, what we will be making today is a lemon lime meringue pie from scratch. It is a lot easier than you would think and I will show you what I mean. First off you will need these food items:


Homemade pie crust:
1 1/2 cups all-purpose flour
2 tsp white sugar
1 tsp salt
1/2 cup vegetable oil
2 Tbsp milk

meringue filling:
2 Tbsp flour
3 Tbsp cornstarch
1/4 tsp salt
1 1/2 cups water
1 lemon
3 limes
2 Tbsp butter
4 egg yolks (see above)

Whipped topping:
4 egg whites (see above)
6 Tbsp white sugar




For the meringue and whipped top, you will need to separate four eggs into yolks and whites. This might be hard for some, but with practice it can be easy. There are two ways to separate.

The easy method:
Crack 4 eggs into a bowl. With each crack you must not break the yolks open. when you crack the fourth into the bowl, take a spoon and carefully transfer the yolks into a separate bowl.

The chef way:
 Whack the egg against a sharp surface to make a crack in the shell. split the egg open over a bowl and let the whites spill into the bowl. Transfer the yolk back and forth between the halves of the egg shell to remove as much of the egg white into the bowl. Gently place the yolk into a second bowl. Rinse and repeat three more times.

First off we will need a pie crust. If you wish to take the easy way out then feel free to skip this part, but I want to show you how simple a pie crust is to make.

Combine the flour, sugar, salt together in a bowl. Add the milk and stir the contents of the bowl. Slowly mix in the vegetable oil. You should have something like this.

 (mmm raw dough)

 Take two sheets of wax paper about a foot and a half long and lay them side by side. Sprinkle a small amount of flour on one of the wax papers and place the dough on it. Sandwich the dough with the second piece of wax paper.

With a rolling pin roll out the dough between the wax papers. You will want to roll it out evenly into a large circle that stretches to the sides of the wax paper that is about a 1/2 centimeter thick. Feel free to use your own judgement on how thick that is.

Lay the stretched out dough over a nine inch pie tray and press it lightly against the sides so it covers the  inner corners of the tray. Use a sharp knife along the outside of the pie tray to cut away the excess dough. Finally, oke a few holes in the bottom of the pie dough with a fork. This will let air escape from the dough while baking it so it does not balloon up. For a nice looking effect, take a fork and press into the dough on the outside  edge. Your work will net you something like this.

 (before baking)

Place a length of tinfoil over your dough and press it lightly into it so it conforms to the shape of the crust. Bake for 14 minutes at 400 degrees. Remove the tinfoil and bake for 3 more minutes at the same temerature. Now set aside and we will start making the filling.

(after baking)

Take the lemon and limes and zest them. How do you do this you ask? Why, with one of these.

(not for facial use)

To "zest" a fruit is essentially to shave the fruit. You remove the majority of the rind leaving a little remaining above the meat of the fruit. Collect the shavings from the lemon and limes and set them aside. Juice the lemons and limes and throw away the pulp remnants while keeping the juice.

Mix together the flour, cornstarch, salt, zest, lemon/lime juice and water in a medium sauce pan. Stir together until you get a cloudy liquid with nothing on the bottom of the pan. Cook at medium heat until the liquid starts to boil stirring occasionally around the edges to make sure no thing sticks to the sides or the bottom of the pan.

(Looks good already)

When the mixture starts to boil, turn down the heat and take half of the mixture and combine it with the butter and egg yolks. Mix thoroughly and pour back into the sauce pan. Turn the heat back up to medium until it starts to boil again

(they call me mellow yellow..)

Once it starts to boil, turn off the heat and pour the tasty concoction into your fresh pie crust. If you used a store bought crust than just pour it into that.

Now, combine the sugar and your stored egg whites into a bowl and mix together with a hand mixer for about two to four minutes. The whipped topping will start to form and thicken. It is ready when you pull the mixer out of the topping and you get stiff peaks that stand up on their own.

(yes, you can lick the beaters afterward) 

Gently cover the pie with the whipped topping to the edge of the crust. Be sure to spread it evenly, but not to press it too hard into the meringue so it does not mix together. We want layers here.

(no you cannot eat it now)

Bake this for 10 to 12 minutes at 350 degrees until the peaks start to golden. You do not need to have the entire top golden, just some of it to show it has hardened; like this.

(almost....almost..)

Finally chill this delicacy for one hour and serve with milk or a drink of choice.

(must... resist.. licking screen)

And there you have it. A divine treat that your mother will love. Since this was published after the day I suggest practicing it until you get it right for mothers day next year.

I thank you for taking the time to read this and HIGHLY suggest attempting this dessert as it is great for a special occasion or an occasional summer weekend.