Lovely Lemon Meringue Pie

Lemon Meringue Pie is one of my FAVORITES!!!

If I make it with the right ingredients then it's one that I can even eat. So yummy!!

I use a paleo crust by Against All Grains...

I use her Honey Graham Cracker Crust , but switch out a few ingredients I use maple syrup instead of honey because I can't have honey. I omit the cinnamon. Sometimes I use hazelnut flour instead of almond flour.

For the lemon filling I use Betty Crocker recipe....

Filling

3

egg yolks

1 1/2

cups sugar

1/3

cup plus 1 tablespoon cornstarch

1 1/2

cups water

3

tablespoons Ghee

2

teaspoons grated lemon peel

1/2

cup lemon juice

Meringue

3

egg whites

1/4

teaspoon cream of tartar

6

tablespoons sugar

1/2

teaspoon vanilla 

Steps

• 4

  Reduce oven temperature to 400°F. In small bowl, beat egg yolks with fork. In 2-quart saucepan, mix sugar and cornstarch; gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
• 5

  Immediately stir at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 2 minutes; remove from heat. Stir in butter, lemon peel, lemon juice and food color. Pour into pie crust.
• 6

  In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Spoon onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
• 7

  Bake 8 to 12 minutes or until meringue is light brown. Cool away from draft 2 hours. Cover and refrigerate cooled pie until serving. Store in refrigerator.
  

  

  So so delicious!!!

  
  

  I've also used this recipe...https://www.simplyrecipes.com/recipes/lemon_meringue_pie/

Maple Peanut Sesame Chicken

This meal was awesome!

Following a low fodmap diet can be oh so tricky and confusing, but I'm working on it and finding some good meals to make. Kate Scarlata is a well know Fodmap expert and she has plenty of great recipes. Including this one...

Maple Peanut Sesame Chicken

By Kate Scarlata

From Well Balanced

Ingredients

• 1 pound chicken tenders (boneless, skinless)
• 2 Tablespoons all natural peanut butter
• 1 Tablespoon sesame oil
• 3 Tablespoons reduced sodium tamari (soy sauce)
• 1 Tablespoon sesame seeds
• 1 teaspoon ground ginger
• 1 1/2 Tablespoons pure maple syrup

Instructions

1. Wash and pat dry chicken.
2. In medium casserole dish, add peanut butter, sesame oil, soy sauce, sesame seeds, ginger and maple syrup whisking to blend.
3. Add chicken and toss to coat with mixture.
4. Cover and refrigerate for 30 minutes-several hours.
5. Keep chicken in 'marinade' and place casserole uncovered in oven.
6. Bake at 350 degrees Fahrenheit for 30 minutes or until chicken is cooked through. Serve over rice vermicelli noodles or baby salad greens.
   
   
   I made this meal to feed to our sister missionaries and they loved it. We have them over often and finally I made something that we could all eat. Yay!
   
   
   I also make my own dressing, which I pour a little bit of this and that in.
   Depending on how much you need make accordingly and let call it...
   
   
   Garlic Infused Ginger Dressing
   
   
   

   -Garlic Infused Olive Oil

   -Coconut Aminos
   -Sesame Oil
   -Squeezed Lemon
   -Ground Ginger
   -S&P
   
   
   I've also added some vinegar, just a little bit, and maple syrup to sweeten it up for guests. Infused oils are delicious a must do in cooking! Add the most of the olive oil, then just a bit less of coconut aminos or soy sauce, a little bit of sesame oil for that toasted sesame flavor, as little or as much fresh squeezed lemon as you like, prob less though, about a pinch of ground ginger, and salt and pepper to taste.
   
   
   We also had this oh so good...
   
   
   
   
   
   Which I was also able to enjoy for the first time in who knows how long!!
   
   
   I made Against All Grain Paleo Pie Crust.
   (gotta buy her book for the recipe.)
   
   
   
   
   
   Beans are used as my "pie weights" while baking.
   
   
   Then find my previous Lemon Meringue Pie post for the filling.
   
   
   Oh happy day :)
   
   

National Lemon Meringue Pie Day....

Yes, it is!

Aug. 15th is the official Lemon Meringue Pie Day!

I made a couple for my husband to take to work to share with his office and one for later.

I promise if you ever come to visit I'll make one just for you!

I started off making this Paleo Pastry Crust from my Against All Grain Cookbook by Danielle Walker.

Her book here on amazon or here is another similar recipe of her's at her website, Honey Graham Cracker Pie Crust.

I have also made pie with this ah-maz-ing crust...

Flaky Butter Pie Crust 

by Amy Thielen of Heartland Table

Ingredients

2 1/2 cups all-purpose flour, plus more for dusting
3/4 teaspoon fine sea salt
9 ounces (2 sticks plus 2 tablespoons) cold unsalted butter, cut into cubes
1 teaspoon apple cider vinegar

Directions

For the flaky butter pie crust: Mix the flour and salt in a large bowl. Add the butter and cut it in with a pastry blender until the largest pieces are the size of small peas and the mixture begins to clump on the pastry blender. Shuffle through the mixture with your hands, pinching chunks of fat to flatten them.

Stir the vinegar and 5 tablespoons ice water together in a bowl. Add the liquid to the flour mixture and stir with a fork. Pinch a clump of dough in your hands: If it feels moist and clumps together easily, it's probably hydrated enough. If it feels really crumbly, add another tablespoon or two of ice water until you can form a baseball-size clump of dough, packing it on as if you were making a snowball.

Divide the dough in half and form each half into a flat disk. Wrap both disks in plastic wrap and refrigerate for at least 1 hour and up to 2 days. Thirty minutes before you're ready to roll out the dough, remove it from the refrigerator and let it sit at room temperature to soften.

* This recipe is for her blueberry pie, so it doesn't have separate directions for baking just the pie crust. I found other instructions from Martha Stewart...

Preheat oven to 375 degrees. Prick the bottom of pastry all over with a fork. Line the pastry with parchment paper; fill with pie weights or dried beans. Bake until pastry begins to color around the edges, 15 to 20 minutes. Remove the parchment paper and weights, and continue to bake just until the pastry dries out and turns a light golden color for a partially baked shell, and a deeper amber for a fully baked shell, 5 to 20 minutes more. Cool completely on a wire rack before filling.

For the filling I followed this Betty Crocker recipe...

Filling

• 3 egg yolks
• 1 1/2 cups sugar 
• 1/3 cup plus 1 tablespoon cornstarch
• 1 1/2 cups water 
• 3 tablespoons butter or margarine
• 2 teaspoons grated lemon peel 
• 1/2 cup lemon juice 
• 2 drops yellow food color, if desired

Meringue

• 3 egg whites 
• 1/4 teaspoon cream of tartar
• 6 tablespoons sugar 
• 1/2 teaspoon vanilla  

 Directions

• Oven temperature to 400°F. In small bowl, beat egg yolks with fork. In 2-quart saucepan, mix sugar and cornstarch; gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
• Immediately stir at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 2 minutes; remove from heat. Stir in butter, lemon peel, lemon juice and food color. Pour into pie crust.
• In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Spoon onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
• Bake 8 to 12 minutes or until meringue is light brown. Cool away from draft 2 hours. Cover and refrigerate cooled pie until serving. Store in refrigerator. 
•  

I've never done a meringue pie before and it's quite fun.

I have lots of perfection to make!

 
Maybe one of these days I'll be able to make a Lemon Meringue Pie like Julia Child, hopefully!

Which, Aug. 15th is also the amazing Julia Child's Birthday. Perfect.

Here's to pies and Julia!

Bon Appétit!