Mother’s Day is one of my favorite days — celebrating our wonderful mothers as well as the joys of motherhood.
God has blessed me with a wonderful mom whom I cherish, and since Lemon Meringue Pie is one of her favorite desserts, I would like to dedicate this post to her in honor of Mother’s Day.
In addition, God gave me the great blessing of two precious daughters, so this post is dedicated to them as well. They are my treasures.
*I prefer to use all organic ingredients
1 1/4 cups flour
1/2 teaspoon kosher salt
2 Tablespoons palm oil
6 Tablespoons coconut oil, cold
5-6 Tablespoons ice water
-Preheat oven to 475 degrees
-In a food processor, gently combine all ingredients on pulse until dough forms medium-sized pebbles. Do not over-mix. Alternatively, a pastry cutter can be used to blend ingredients.
-Wrap dough in plastic wrap or place in a small glass bowl, and refrigerate 10-15 minutes until chilled.
-Gently press pie dough into a 9 inch pie dish and return to refrigerator for 20-25 minutes.
-Prick dough with a fork, and bake in a preheated oven for 8-10 minutes or until softly golden.
Lemon Pie Filling
*Slightly adapted from the Joy of Cooking Cookbook
-In a medium-sized saucepan, blend together:
1 1/4 cups raw cane sugar
1/3 cup cornstarch
1/8 teaspoon kosher salt
Blend in well:
1 1/2 cups water
1/2 cup fresh lemon juice
4 egg yolks
3 Tablespoons coconut oil
-Stir over medium heat with a wooden spoon until mixture begins to simmer. Cook for one minute — mixture will thicken. Pour into prepared pie crust.
-With a stand mixer or hand mixer, whisk until soft peaks form:
4 large egg whites
1/4 teaspoon cream of tartar
-Slowly blend in:
2 Tablespoons raw cane sugar
1 teaspoon vanilla
-Spread meringue over hot pie filling, ensuring edges of crust are sealed.
-Bake at 325 degrees for 15 minutes.
Wishing you a beautiful and joyous Mother’s Day!