Meyer Lemon Verbena Meringue Pie

Three lonely Meyer Lemons had my name written all over them when I entered the organic produce section of my favorite whole food market. The Meyer Lemon tree is on my wish list and I hope to add it to the garden landscape this fall. They are very hardy trees and heavy producers. The fruit is much sweeter than a conventional tart lemon. The peel of the Meyer Lemon is a sweet prized favorite when grated into many recipes. Combine it with fresh minced herbs like Lemon Verbena and turn your recipe into a garden paradise.

   Most of us have a need to curb our sweet tooth from time to time. The important thing is to use wholesome organic ingredients to eliminate chemicals and preservatives. I replace refined white sugar with organic raw cane sugar in this recipe. I also use organic unsalted butter and always use organic unbleached flours and organic free range eggs.You might be able to use local honey as a substitute in this recipe, but I've found it changes the texture quite a bit.

Makes one deep dish pie
Ingredients

Pie Crust
This is a simple press in with your finger tips pie crust. Preheat oven at 400 and bake for 15 minutes. Take out and cool.

1/2 Cup Soft Butter, Organic and Unsalted
1/4 Cup Sugar, Organic Raw Cane
1 Cup Organic Unbleached Flour
1/4 Tsp. Sea Salt
1/2 Tsp. Pure Vanilla Extract

Filling

1 Cup Organic Raw Cane Sugar
3 Tbsp. Organic Cornstarch or Arrowroot
2 Tbsp. Organic Unbleached Flour
1/4 Tsp. Sea Salt
Grated Rind Of One Meyer Lemon
6 Tbsp. Fresh Squeezed Meyer Lemon Juice
2 Cup Boiling Water
3 Egg Yolks
1 Large Sprig of Lemon Verbena Minced
1 Tbsp. Organic Unsalted Butter
1/2 Tsp. Pure Vanilla Extract

Directions

Whisk together sugar, cornstarch, flour and salt. In separate bowl beat egg yolks and add grated lemon zest and lemon juice. Boil the 2 cups of water in a sauce pan and add your whisked dry ingredients. Stir constantly until mixture becomes thick. It only takes a couple of minutes. Stir in the lemon juice mixture, butter and extract. Let it become thickened and then remove it from the heat to cool. Add the minced Lemon Verbena and stir in well. Add the filling to your prebaked pie crust.

Meringue

3 Egg Whites
1/3 Cup Organic Raw Cane Sugar
1/2 Tsp. Creme Of Tarder
1 Tsp. Pure Vanilla Extract

Whip on high until soft firm peaks form. Spread on top of your pie and make peaks with your spatula. Sprinkle with fresh minced Lemon Verbena. Bake on 450 for 5 minutes. Watch closely so not to burn the meringue.

Happy Gardening!!
Pammy