Meyer Lemon Orange Meringue Pie is the perfect spring dessert! Full of bright citrus flavor, this unique take on a classic dessert will surprise and delight your family and friends!
Meyer Lemon Orange Meringue Pie
Helllllloooooo there! I’ve missed you all this week. I’ve gotten a little behind on the writing side of the blog, but thankfully have kept up pretty well with the actual cooking & photographing side of things. In fact, I made this pie before Easter.
I was planning on doing all my catch-upping on my “weekend”, which is Thursday and Friday, but instead, I got the pleasure of doing two ENTIRE DAYS of computer maintenance and house cleaning. Because it takes exactly 30 minutes for my kids to take a relatively clean house and turn it into a complete and utter disaster, and evidently ignoring file organizing and proper computer backups is NOT a great idea when you use insane amounts of storage space.
- Learn from my mistake (LFMM) tip #1 – BE RUTHLESS about deleting out of focus, blown out, or other photos that you won’t be using. Because otherwise you’ll be 5 years and THOUSANDS of raw photos into blogging and have completely filled a 500GB iMac and are well on your way to filling a 2TB external.
- Learn from my mistake (LFMM) tip #2 – Backup your stuff! But be smart about it. I had inadvertently doubled and in some cases TRIPLED my backupping because I just didn’t take the time to think through my strategy. Here’s my new plan. One external HD for extra storage. That’s where I’m stashing all of my photos. My iPhoto library. My video files. Basically everything. My photos are going to “live” there just like they were living on my internal storage before. For backing up I am using a separate external HD. Then I’m using CrashPlan to backup both the extra storage HD and my iMac. Clear as mud?
Now that all that unpleasantness is finished, shall I get back to the pie?
The secret to a great pie crust is COLD ingredients. Make sure it’s ALL cold. Butter. Bowl. Water. Flour. ALL OF IT. Got it? Good.
Cut the flour into the butter until it’s crumbly and the biggest pieces are pea-sized. Then add the ice water 1 tablespoon at a time until the mixture comes together in a ball. Wrap it in plastic wrap and chill for 30 minutes.
Roll out between two sheets of parchment.
And then blind bake in a pie pan. I use a piece of parchment placed in the pie plan and then filled with dried beans for blind baking, but there’s actual pie weights too you can buy if that’s more your thing.
You need more pie in your life. I’ve got some for you.
Bake the pie until it is golden brown, and then remove and cool.
Prepare the filling, and pour into the baked pie shell.
Let the pie cool, and then prepare the meringue. Spoon the meringue onto the pie.
And spread it carefully over the pie and seal the edges.
Make little peaks on the top, and bake in a 350-degree oven for about 10 minutes, or until the tips of the peaks are golden brown. Remove from the oven and chill until completely cold – UNCOVERED.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 419 Total Fat: 13g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 120mg Sodium: 144mg Carbohydrates: 73g Fiber: 2g Sugar: 52g Protein: 6g