Yes, I know. You’ve had it up to the gills with lemon tarts. I don’t care; it was my birthday and that’s what I wanted for my birthday cake. My able bodied sous chef was here on the Island with me so we decided to get fancy with Grandma O’s meringue recipe. There was even a bit of a styling competition between my sous chef and the big G.
Normally, the meringue would be much taller, but I wanted to put a thin layer on each. We made the meringue and scooped it onto each tart. I think it ended up being about 1/2 inch deep. Meringue isn’t my drug of choice, so I was quite happy with that amount.
My sous chef made the swirls and twirls. I like the way the points get extra dark. G got all fancy and and made the long swirls. You choose; I think they both look good. Don’t let anyone tell you meringue is tricky; it couldn’t be easier. I read now where you have to have special equipment and super greaseless bowls. Grandma O made hers with a hand beater. You can do it!
For a 9 inch pie:
3 egg whites
1/2 teaspoon cream of tarter
6 tablespoons sugar
1/2 teaspoon vanilla
Preheat oven to 400 degrees.
Beat the egg whites with the cream of tarter until frothy. Gradually beat in the sugar a little at a time. Continue beating until stiff and glossy. Pile the meringue onto the pie filling, being careful to seal the meringue onto the edge of the crust to prevent shrinking. If the filling is exposed to the heat, (not entirely covered) it may “weep”. Swirl or pull up points to decorate the top. Bake until delicately browned, usually 8 to 10 minutes works. Cool gradually in a slightly warm place, away from drafts. A chill may make the meringue fall.
* From the Recipe Box:
I like a graham cracker crust. Use any recipe you like best, or refer to the one I included a while back.
and remember what MLK Jr said: History will have to record that the greatest tragedy of this period of social transition was not the strident clamor of the bad people, but the appalling silence of the “good” people. Big kiss, Lynn