motherand039s day

Blueberries and lemon? Ricotta cheese in a pound cake? Yes, please! Sweet and lemony, with a delicate crumb, this cake tastes like summer. 

Lemon Blueberry Ricotta Pound Cake

(250 g) all purpose flour

baking powder

salt

(1 1/2 sticks) unsalted butter, room temperature

sugar (300 g)

eggs, room temperature

vanilla extract

lemon zest

(140 g) blueberries

"Can I substitute 1 cup of raspberries  Since I Only have 1\/2 cup of blueberries?"

"It was stupendous- the softest, crumbly cake I have ever baked with the fresh blueberries giving the right amount of tang! Very precise instructions. This is sure shot party idea. Thanks!"

Preheat oven to 325°F (160°C). Prepare a 9x5-inch loaf pan, smearing the inside with butter.

Whisk the dry ingredients: In a medium bowl, vigorously whisk together the flour, baking powder and salt.

Toss blueberries with flour: Rinse the blueberries and toss them with a little flour to lightly coat them (this will help keep them from sinking to the bottom of the cake).

Mix wet ingredients and sugar for batter: Use an electric mixer (you can mix by hand but will get better results if you use an electric mixer) to beat together the butter, ricotta, and sugar, on high speed, for 3 minutes, until pale and fluffy.
 
Add the eggs one at a time, mixing on medium speed for one minute after each addition.
Mix in the lemon zest and vanilla extract. Don't worry if the batter looks a little curdled at this point. It isn't curdled; it just looks that way.

Add dry ingredients, then blueberries: Remove the bowl from the mixer and stir in the dry ingredients in 3 or 4 additions, until just incorporated. Do not over mix. Stir in the blueberries.

Pour the batter into the prepared loaf pan, smoothing out the top with a rubber spatula. Place on a baking sheet on the middle oven rack of the oven. (This will help moderate the temperature at the bottom of the pan.)

Bake: Bake at 325°F (160°C) for 1 hour 10 minutes to 1 hour 20 minutes, or until a tester inserted into the center comes out mostly clean, or if you press on the center with your fingers and lift up, the cake surface gently bounces back.
After the first 40 minutes of baking you may want to put a sheet of aluminum foil over the top of the pan to keep it from browning further.

Cool: Remove from oven and let cool for 15 minutes in the pan. Then run a dull knife around the edge of the cake to make sure it is separated from the pan.
Gently remove the cake from the pan and let cool completely on a wire rack. Let cook completely before slicing.

"I'm a rookie baker from Manila. I happen to have a leftover kesong puti, (a local unaged cheese) so I looked for a recipe that could use it. I also used dried wild blueberries which is very expensive here, so I just used 1 cup.  The cake turned out great especially the texture, I just wish it was more lemony and a bit less sweet. Any suggestion?"

"This cake turned out great.  I added about 1 teaspoon of lemon extract but otherwise followed the recipe making sure all of the refrigerator ingredients were at room temperature.   Instead of of a loaf pan I used a springform pan and love the way it turned out.  There was a suggestion to tent the cake with foil after 40 minutes which I did as a precaution.  Also it was baked on a baking sheet to help keep the bottom from getting too brown.  This recipe is a keeper."

"Well I too had leftover ricotta from another recipe and I love blueberry and lemon ricotta pancakes, so this cake sounded perfect! Thank you for the bit about looking like the ingredients were separating...I thought maybe one of my ingredients wasn’t fresh as that was taking place. There is a lot to be said for reading the recipe through before beginning! Next time I will read all of the reviews too. Thankfully I did put a cookie sheet under my loaf pan, as other reviewers said it was way too much batter even for my Pyrex loaf pan. Happy  to not have those drips on my oven interior. Next time I will scoop out a couple of muffins, then make the loaf. Things I did differently 1. because I only had salted butter was to reduce my salt to 1\/4 tsp. 2. In addition to the vanilla, I added 1\/8 tsp lemon extract as I wasn’t sure the zest would be enough. I love a lemony pop!  It is cooling for 15 min before I attempt to remove it from the pan. ...reveal...well it’s not my prettiest cake...as it overflowed the pan it stuck to the pan’s edge and as I tried to pry it out it broke off the cake’s  corners...I’ll cut those away for me and share slices from the middle☺️The cake is light and so delicious! I will make it again and have a loaf cake AND 2 muffins. thank you for sharing your recipe!"

Never fear! Making an omelette at home is not difficult. With a few basic steps and a flip of the wrist you can pull this off in minutes. Fill it with whatever you have on hand—it's a great way to use up leftovers!

How to Make an Omelette

eggs

unsalted butter

cheese,

basil, parsley,

"Thank you for giving ME a recipe of an omelette. \r\nThis is very useful"

Prep the eggs:  In a bowl, beat the eggs with a fork.

Melt the butter: In an 8-inch nonstick skillet over medium-low heat, melt the butter.

Add the eggs and cook the omelette: Add the eggs to the skillet and cook without stirring until the edges begin to set. With a silicone spatula, push the edges toward the center of the pan and tilt the pan so the uncooked eggs move to the edge.
Repeat until the eggs are somewhat set but still a little soft in the center, about 6 minutes.

Fill the omelette: Place the cheese, tomatoes, and herbs in a line down the center of the omelette and cook for about 1 minute longer, or until the eggs are mostly set but still a little soft in the center.

Fold and plate the omelette: Slide the spatula around one side of the omelette at the edge to loosen it. Slip it under the eggs, and use it to carefully fold the omelette in half. Slide the spatula under the folded omelette to loosen it from the pan. Tilt the pan over a plate and use the spatula to nudge it onto the plate. Voila!
  

"Thanks for the great instructions! I’ve never been successful with omelettes, but I’m going to master this now!"

"I had never made on omelette before and it turned out perfect. Thanks!"

"I have not made omelettes for about 4 years so this was a welcoming refresher course on how to make them."

Making Eggs Benedict is easier than you think — especially if you make Hollandaise in a blender! It just takes a little planning and know-how. Perfect for a special meal for a special someone.

How to Make Eggs Benedict

bacon bacon

parsley,

white or rice vinegar

English muffins

Butter

lemon juice

cayenne

"Followed the recipe and came out too lemony ! Most say teaspoon of lemon juice and this says tablespoon ! Going to use one with less lemon juice next time!"

the bacon: Heat a large skillet on medium low heat. Add the strips of bacon or the slices of Canadian bacon. Slowly fry, turning occasionally, until the bacon is browned on both sides, and if using strip bacon, much of the fat is rendered out (about 10 minutes).
Use tongs or a fork to remove the bacon from the pan, set on a paper towel to absorb the excess fat.
Don't pour the bacon fat left in the pan down the drain! Either sop it up with paper towels when it has cooled a bit, or pour it into a jar to be used later (see rendering bacon fat).

Bring poaching water to a simmer: While the bacon is cooking, bring a large saucepan two-thirds-filled with water to a boil, then add the vinegar. Bring the water to a boil again, then lower the heat to a bare simmer.

Hollandaise sauce in blender: To make blender hollandaise, melt 10 Tbsp unsalted butter.
Put 3 egg yolks, a tablespoon of lemon juice, 1/2 teaspoon salt in a blender, blend on medium to medium high speed for 20-30 seconds, until eggs lighten in color.
Turn blender down to lowest setting, slowly dribble in the hot melted butter, while continuing to blend. Taste for salt and acidity and add more salt or lemon juice to taste.
Transfer it to a container you can use for pouring and set it on a warm—but not hot—place on or near the stovetop.

the eggs: Here is an easy method for poaching eggs. Essentially, working one egg at a time you crack an egg into a small bowl and slip it into the barely simmering water. Once it begins to solidify, you can slip in another egg, until you have all four cooking.
Turn off the heat, cover the pan, and let sit for 4 minutes. (Remember which egg went in first, you'll want to take it out first.) When it comes time to remove the eggs, gently lift out with a slotted spoon.
Note that the timing is a little variable on the eggs, depending on the size of your pan, how much water, how many eggs, and how runny you like them. You might have to experiment a little with your set-up to figure out what you need to do to get the eggs exactly the way you like them.

Toast English muffins: As soon as all the eggs are in the poaching water, begin toasting your English muffins. If you can’t get all the muffins toasted by the time the eggs are ready, gently remove the eggs from the poaching water and set in a bowl.

Assemble your Eggs Benedict: To assemble, butter one side of an English muffin. Top with two slices of bacon or 1 slice of Canadian bacon. You can trim the bacon to fit the muffin if you’d like.
Put a poached egg on top of the bacon, then pour some hollandaise over. Sprinkle some parsley over it all and serve at once.

"Save yourself! This is the WORST thing I've ever made. When my husband and I tried  one fingertip's worth, we both almost got sick. TOO LEMONY and SALTY. I'm truly appalled."

"Thank you so much for this recipe! Today is my wife’s birthday and she has been wanting eggs Benedict since our state went under quarantine. I couldn’t find a take out restaurant that had it and our dine ins are still closed. So I decided to make it. I do know how to cook but I’ve never poached an egg, and timing is never my friend. This morning I gave it a shot. I slightly over poached the eggs. The yolks were soft but not runny. BUT!!! My wife said the sauce was perfect and it’s the best home made Eggs Benedict she’s ever had. I didn’t ruin birthday breakfast. Thank you again!\nOh I was afraid of too much salt. So I used unsalted butter and half the salt the recipe called for."

"Sauce recipe is off like a lot of people are saying. Im a  saltaholic and this was too much. So, Lose the salt, reduce the butter to 6TBS. 10 was too much. \r\n\r\nAlso for the eggs if you want the yolk hard 4min. If you want it runny do 3min.  Use a timer. Use. A. Timer."

https://www.simplyrecipes.com/video_src?vid=6128392936001

Making your own Campari at home is easy and affordable. Use it to make all your favorite campari cocktails, like a Negroni, a Boulevardier, or a Campari Spritz! Homemade Campari also makes a great gift for your cocktail-loving friends.

Homemade Campari

Gentian root

lemon peel (dried)

rhubarb root

angelica root

wormwood

ginseng

wild cherry bark

full orange peel,

full grapefruit peel,

water

white sugar

Red food coloring, as needed

"This is a brilliant idea. I have watched a bottle of Campari rocket from $10 to its present cost of $35. Campari WAS my favorite cocktail but not anymore! I now prefer Boissiere sweet Vermouth on the rocks. \r\nLife is Good,\r\nBobHallsr"

Combine dry ingredients and alcohol: Combine the dry ingredients, mixing them well, and then divide between two 1-quart (32oz) mason jars, adding an equal amount of alcohol to each (you can also do this in one jar if you have a jar that’s big enough). Seal the jars and shake.

Infuse for 2-3 weeks: During the infusion period, shake the jar once a day. The color should slowly turn brown, and the taste will be so bitter as to be undrinkable

Strain: After that infusing, strain the mixture using a sieve, then filter through cheesecloth, coffee filter, or a mesh superbag.

Sweeten the Campari: Bring the water to a simmer in a saucepan, then stir in the sugar until dissolved. Remove from heat and let cool.
Slowly stir the cooled simple syrup into the bitter, infused alcohol. You will likely need all of it, but once you have added half, taste it frequently, and stop when the Campari tastes good to you. Adding simple syrup will also dilute the Campari to roughly the same proof as store-bought Campari.

Adjust the color: If you are put off by the color, or simply want it to resemble store-bought Campari, add red food coloring until it settles at that bright, rosy hue you recognize.

Bottle and store: Transfer your Campari to a clean bottle or jar and store away from direct sunlight.

Prosciutto-wrapped asparagus, roasted in the oven until crisp, is such an easy way to make your asparagus extra special. Great for Easter, Mother's Day, or any spring meal!

Prosciutto-Wrapped Asparagus

asparagus, preferably thick spears

prosciutto

olive oil

black pepper

Lemon zest, optional

Parmesan cheese, optional

"I have been making similar for years but adding grated parmesan along the asparagus before rolling and when they are finished, laying them on a plate and zig-zagging with balsamic glaze.  The saltiness of the cheese and prosciutto with the sweetness of the balsamic is truly wonderful with the beautiful fresh asparagus."

"If only thin asparagus was available. I would double or triple them to wrap.  I always try to get nice fat asparagus....meatier &amp; more flavor.  I also like to shave the ends like a pencil less waste. I cut 1\/2 inch off then gently shave down into the tender white.  It also looks nice."

Heat the oven to 400F. Line a large sheet pan with parchment paper and set aside.

Prepare the asparagus: Rinse and pat dry the asparagus. Snap off the tough ends of the asparagus. Set asparagus spears aside. (Reserve the snapped ends for another meal, if you like.)

Wrap the asparagus with prosciutto: Cut prosciutto slices in half down their length. Wrap each spear of asparagus with one strip of sliced prosciutto. Tug the prosciutto a little as you wrap it around the asparagus to give it tension. This helps to ensure that the prosciutto wraps around the asparagus tightly.
Lay the wrapped asparagus spears on the lined sheet pan.

Drizzle the asparagus with 1 to 2 tablespoons of olive oil. Sprinkle a pinch of black pepper on top.

Bake the asparagus for 8 to 10 minutes. When done, the asparagus will be bright green and easily pierced with a fork, and the prosciutto will be crisped around the edges.

Serve the asparagus. Transfer the asparagus to a serving platter. Top with lemon zest and freshly grated parmesan cheese, if using. Serve immediately while hot.

"It is easier to wrap prosciutto if you sprinkle asparagus with olive oil BEFORE wrapping, it sticks better. I also recommend white pepper instead of black. One of my favourite dishes for grilling, either in grill pan or on open fire grill grate."

https://www.simplyrecipes.com/video_src?vid=5398978796001

These famous Parker House rolls from the Boston Parker House Hotel are irresistibly soft and buttery. Bonus: They only require one rise! They're a great side dish for Thanksgiving dinner, a holiday buffet, or Sunday supper.

Parker House Rolls

(1 envelope) active dry yeast

(355 ml) whole milk

butter,

sugar

(630 g) flour, plus more if needed

unsalted butter,

"The directions say:\r\n\r\n\" Tip in the milk mixture, still stirring, until smooth.\"\r\n\r\n\"Tip in\"?  Who on earth says that in the U.S.?  Is the author British perhaps??  ;)"

"The rolls look wonderful, my question can they be done in a bread maker"

"Thinking of making for Thanksgiving Dinner.  Can they be made \"ahead\"?"

Dissolve the yeast: In a bowl large enough to hold all the dough, sprinkle the yeast over the water and let it dissolve, about 5 minutes.

Warm the milk: In a saucepan over low heat, combine the milk, 3 tablespoons cut-up butter, sugar, and salt. Heat just until the butter melts and the milk feels warm to the touch of a fingertip. If the milk gets too hot, remove from the heat and let it cool to lukewarm.

Mix the dough: Stir the yeast mixture with a wooden spoon to mix the dissolved yeast and water. Tip in the milk mixture, still stirring, until smooth. Add 2 cups of the flour and stir again until the mixture is almost smooth, with just a few lumps.
Continue stirring in flour, 1 cup at a time, until the mixture forms a dough. It will be very soft.

Knead the dough: Turn the dough out onto a floured counter and knead for a few minutes until the dough is smooth, adding more flour as needed if the dough is very sticky.

Let the dough rise: Clean and dry the bowl, then grease lightly with a little vegetable oil. Set the dough in the bowl and turn it all around so it is oiled all over.
Cover with a clean, damp kitchen towel or plastic wrap, and set in a warm place to rise for 1 hour, or until it is puffy (it doesn’t need to double in bulk).

Preheat the oven to 425°F. Line 2 baking sheets with parchment paper.

Shape the rolls: Punch the dough down in the bowl, then transfer it to a lightly floured counter or pastry board. Knead until all the air is out.
Roll the dough to a 1/4-inch thickness. If it springs back as you try to roll it, let it rest for 5 minutes and then try again.
Use a 2 1/2-inch round biscuit or cookie cutter to stamp out rounds. Dip the cutter in flour often to avoid sticking, and stamp the rounds as close to each other as possible.
Press the back of a butter knife down the center of each round to form a crease; this is where you will fold the rolls in half. Dip the knife in flour if it starts to stick to the dough.
Brush the rounds with melted butter. Fold each round in half to make half-moon shapes and press the edges together lightly to seal them. Gather and reroll the scraps to make more rolls.
Transfer the rolls to the baking sheets, leaving 2-inches between rolls. Brush with more melted butter.

Bake the rolls: Transfer the baking sheets to the oven and bake for 15 to 18 minutes, rotating the sheets halfway through baking, until the rolls are puffed and golden. They're best served warm and fresh, but leftovers will keep for a few days in an airtight container at room temperature.

"These were pretty bland, and I added salt to them when I ate them to give them a bit more flavor. The texture wasn't great either, pretty meh. Also almost every roll opened up fully instead of staying closed. I won't be making these again."

https://www.simplyrecipes.com/video_src?vid=6095665322001

Say hello to your new favorite cheesecake recipe! This is a classic New York cheesecake, baked in the oven. A water bath, plus lots of tips and guidance, help you make the best, silkiest, creamiest cheesecake EVER.

Perfect Cheesecake

Tbsp sugar

4 Tbsp

cream cheese (900 grams), room temperature

sugar (270 grams)

sour cream (160 ml)

heavy whipping cream (160 ml)

sour cream (475 ml)

sugar (35 grams)

(340 grams) fresh raspberries

sugar (100 grams)

water (120 ml)

"My raspberry sauce didn’t thicken. Is it really served with all the seeds as well? Any idea on how to thicken the sauce up."

"Hi Sara, I don’t have a stand mixer would a hand mixer work for this recipe?"

Process graham crackers, mix with sugar, salt, butter: Pulse the graham crackers in a food processor or blender until finely ground. Put in a large bowl, and stir in the sugar and salt. Stir in the melted butter.
Preheat oven to 350°F (175°C), with rack in lower third of oven.

Press the graham cracker crumbs into the bottom of the springform pan: Gently press down on the crumbs using your fingers, until the crumbs are a nice even layer at the bottom of the pan, with maybe just a slight rise along the inside edges of the pan.

Bake the crust: Place the pan on a baking sheet and bake at 350°F (175°C) for 10 minutes. Remove from the oven and let cool. While the crust is cooling, you can skip ahead and start on the filling. Wait until the crust has cooled to wrap the pan in foil in the next step.

Triple wrap pan in heavy duty foil: Prepare the springform pan so that no water leaks into it while cooking. Place a large 18-inch by 18-inch square of heavy duty aluminum foil on a flat surface.
Place the springform pan in the middle of the foil. Gently fold up the sides of the foil around the pan. Make sure to do this gently so that you don't create any holes in the foil.
 
If there are any holes, water will get into the pan and ruin the crust.
Press the foil around the edges of the pan. Place a second large square of foil underneath the pan, and repeat, gently folding up the sides of the foil around the pan and pressing the foil against the pan.
To be triply safe, repeat with a third layer of heavy duty foil. Gently crimp the top of the foil sheets around the top edge of the pan.

Prepare the crust

Beat cream cheese, then sugar: Cut the cream cheese into chunks and place in the bowl of an electric mixer, with the paddle attachment. Mix on medium speed for 4 minutes until smooth, soft and creamy. Add the sugar, beat for 4 minutes more.

Add salt, vanilla, then eggs, then sour cream: Add the salt and vanilla, beating after each addition. Add the eggs, one at a time, beating on medium low speed for one minute after each addition. Add the sour cream, beat until incorporated.

Add the heavy cream, beat until incorporated. Remember to scrape down the sides of the mixer bowl, and scrape up any thicker bits of cream cheese that have stuck to the bottom of the mixer that paddle attachment has failed to incorporate.

Prepare pan and boiling water: Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water.
Heat the oven to 325°F (160°C).

Pour filling into pan: Pour the cream cheese filling into the springform pan, over the graham cracker bottom layer. Smooth the top with a rubber spatula.

Place in oven: Place the roasting pan with the springform pan in it, in the oven, on the lower rack.

Carefully pour the hot water into the roasting pan (without touching the hot oven), to create a water bath for the cheesecake, pouring until the water reaches halfway up the side of the springform pan, about 1 1/4 inches. (Alternatively you can add the water before putting the pan in the oven, whichever is easier for you.)

Turn off the heat of the oven. Crack open the oven door 1-inch, and let the cake cool in the oven, as the oven cools, for another hour. This gentle cooling will help prevent the cheesecake surface from cracking.

Chill 4 hours: Cover the top of the cheesecake with foil, so that it doesn't actually touch the cheesecake. Chill in the refrigerator for a minimum of 4 hours, or overnight.

Make the cheesecake

Prepare the sour cream topping: Place sour cream in a medium sized bowl, stir in the powdered sugar and vanilla, until smooth. Chill until you are ready to serve the cake.
Note that this recipe produces enough sour cream topping for a thick topping and some extra to spoon over individual pieces of cheesecake, if desired. If you would like a thinner layer of topping and no extra, reduce the sour cream topping ingredients in half.

Prepare the raspberry sauce: Place raspberries, sugar, and water in a small saucepan. Use a potato masher to mash the raspberries. Heat on medium, whisking, about 5 minutes, until the sauce begins to thicken. Remove from heat. Let cool.

Prepare the cheesecake to serve: Remove the cake from the refrigerator. Remove the foil from the sides of the pan, and place the cake on your cake serving dish. Run the side of a blunt knife between the edge of the cake and the pan.
Dorie recommends, and we've done with success, that you use a hair dryer to heat the sides of the pan to make it easier to remove. Open the springform latch and gently open the pan and lift up the sides.
Spread the top with the sour cream mixture. Serve plain or drizzle individual slices with raspberry sauce.

Finish and Serve the Cheesecake

"Yup, it was Perfect! We all loved it! Would welcome any feedback for baking this recipe in 4 inch mini springforms, for Christmas gifts."

"This was literally the BEST cheesecake I have ever made! This is exactly what I have been looking for.  It is a keeper for sure and will be made over and over again!"

"Oops!\r\nI forgot to mention the crust! \r\nI used ginger snaps &amp; Walnuts instead of graham crackers"

https://www.simplyrecipes.com/video_src?vid=5972322635001

Here's a quick and easy version of the classic French hollandaise sauce made in a blender. Read for eggs benedict in 10 minutes!

Easy Blender Hollandaise Sauce

cayenne (optional)

"Perfect! I am 13 and an aspiring chef. What an amazing learning experience to make one of the 5 French mother sauces."

Melt the butter: Melt the butter slowly in a small pot. Try not to let it boil—you want the moisture in the butter to remain there and not steam away.

Blend egg yolks, lemon juice, salt, until lightened in color: Add the egg yolks, lemon juice, salt and cayenne (if using) into your blender. Blend the egg yolk mixture at a medium to medium high speed until it lightens in color, about 20-30 seconds.
The friction generated by the blender blades will heat the yolks a bit. The blending action will also introduce a little air into them, making your hollandaise a bit lighter.

Lower blender setting, slowly drizzle in melted butter: Once the yolks have lightened in color, turn the blender down to its lowest setting (if you only have one speed on your blender it will still work), and drizzle in the hot melted butter slowly, while the blender is going.
Continue to blend for another couple seconds after the butter is all incorporated.

Adjust salt and lemon juice to taste: Turn off the blender and taste the sauce. It should be buttery, lemony and just lightly salty. If it is not salty or lemony enough, you can add a little lemon juice or salt to taste.
If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time.
Store until needed in a warm spot, e.g. next to the stovetop. Use within an hour or so.

"FOLLOWED to the T came thin and liquid like I have Vitamix I do not know if that has anything to do with it"

"I made this recipe for eggs Benedict this morning.....perfect!!  Creamy, lemony and easy!!"

"Not at like hollandaise sauce. I've made it before and didn't think it was too hard. I was in a hurry this morning, though, and thought I would try this. It was much more savory than I had hoped. Hollandaise is light and sightly tart. This ended up tasting more like it was made with mayonnaise."

"This was just lemon butter.  It did not work. I will keep looking for better options. Disappointed."

https://www.simplyrecipes.com/video_src?vid=6128421583001

How to make Easy Blender Hollandaise Sauce

This is the BEST lemon meringue pie! The tart and creamy lemon custard filling is topped with mile-high billowy meringue. Make this when you want something impressive.

Lemon Meringue Pie

pie crust

tablespoons cornstarch

(266 g) sugar

tablespoons butter

tablespoon cornstarch

cream of tartar (can use vinegar

"Can I make the lemon filling the day before and then heat it back up before adding the meringue?? Thank you"

Pre-bake the pie shell: If you are using a packaged frozen pie crust, please follow the directions on the package to pre-bake. If you are using a homemade crust, please follow these instructions:
Preheat oven to 375°F. Line a frozen pie shell with aluminum foil so that the foil extends over the edges (will make convenient handles). Fill two-thirds of the way with pie weights or dry beans.
Bake for 20 minutes. Then remove the foil and the pie weights. Poke the bottom of the crust in several places with the tines of a fork. This will help prevent the bottom from bubbling up.
Put the crust back in the oven and bake for 15 minutes more, or until the crust is lightly browned. Remove from oven and set aside.

Make the lemon filling: Whisk the egg yolks in a medium bowl and set aside.
In a medium-sized saucepan, add 6 tablespoons cornstarch, 1 1/3 cup sugar, 1/4 teaspoon salt, and 1 1/2 cups water, and whisk to combine. Bring to a boil on medium heat, whisking constantly. Let simmer for a minute or two until the mixture begins to thicken.
 
Once the cornstarch mixture has thickened up well (consistency of Cream of Wheat) remove from heat. Take a spoonful of the cornstarch mixture and whisk it into the beaten egg yolks to temper the yolks. Continue to whisk in spoonfuls of the cornstarch mixture until you've used about half of the cornstarch mixture.
 
Then add the egg yolk mixture back to the pot with the cornstarch. Return to a boil, on medium to medium high heat, stirring constantly. Cook 3 to 4 minutes. (The starch will keep the eggs from curdling.)
Remove from heat and stir in the lemon juice, lemon zest, and butter.

Prepare cornstarch mixture for the meringue: In a small saucepan, whisk together 1 tablespoon cornstarch and 1/3 cup of cold water until the cornstarch dissolves. Heat on medium heat and whisk until the mixture bubbles and thickens. Remove from heat and set aside.

Whisk together the sugar and cream of tartar: Whisk together 1/2 cup plus 2 tablespoons of sugar and 1/4 teaspoon of cream of tartar, set aside. (If you do not have cream of tartar, instead add a teaspoon of white vinegar to the egg whites with the vanilla in the next step.)

Make the meringue: Place egg whites and 1/2 teaspoon vanilla extract in the bowl of your mixer. Start beating the egg whites on low speed and gradually increase the speed to medium.
Once the egg whites are frothy, slowly add in the sugar and cream of tartar, a spoonful at a time. Beat until the egg whites form soft peaks.
Add the cornstarch water mixture (it should look like a gel) a spoonful at a time, as you continue to beat the egg whites. Increase the speed to high and continue to beat until the egg whites have formed stiff peaks. Do not over-beat, or your meringue will be grainy.

Fill pie shell with filling: Heat the lemon filling again, until it is bubbling hot.
Scoop the steaming hot filling into the pre-baked pie shell, spreading it evenly.

Top with meringue: Working quickly, use a rubber spatula to spread the meringue mixture evenly around the edge of the pie.
Make sure the mixture attaches to the crust with no gaps. The crust will help anchor the meringue and help keep it from shrinking.
Fill in the center with more meringue mixture. Use the back of a spoon to create peaks all over the meringue.

Bake: Bake the pie for 20 minutes at 325°F, until the meringue is golden brown.
Transfer to a wire rack and let cool completely to room temperature. If the pie is even remotely warm when you cut into it, the lemon base may be runny. To help firm up the base, after the pie has cooled down, you can place the pie on top of a cooling pack covered with a tea towel.
Best eaten the same day.

"This recipe also works for key lime meringue pie. Just substitute key lime juice for the lemon juice."

"I Love Lemon Pie and this  is the best recipe I’ve tried ever !!! I will be the first to admit that I normally do not care for meringue.....so I leave it off and use whipped cream... I decided to give it another try with meringue because I liked to look of it ‍♀️. I did not like meringue...........This meringue has changed my mind.  It is so light and fluffy and does not taste eggy like some I have tried.  The only thing I did different was add a 1\/2 teaspoon of lemon extract to the filling mix. The pie is amazing... I could not wait to try it ... cut it warm and OMG ... I thought I might have to eat the Whole pie myself"

"Great recipe!  I made it twice and both times it was perfect.  The real difference is in the meringue  with the cornstarch...you just don't get a better meringue!!"

"I've made this pie several times now and it always comes out perfect.  It is now requested at family holiday meals.  The only alteration I made is I add a teaspoon of lemon zest to the meringue."

https://www.simplyrecipes.com/video_src?vid=6133485561001

This lemon pound cake is everything a lemon lover desires—a tart, lemon pucker punch with just enough sweetness to soften the blow!

Top 15 motherand039s day recipes from across the web

The most viewed motherand039s day recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Lemon Blueberry Ricotta Pound Cake

How to Make an Omelette

How to Make Eggs Benedict

Homemade Campari

Prosciutto-Wrapped Asparagus

Parker House Rolls

Perfect Cheesecake

Easy Blender Hollandaise Sauce

Lemon Meringue Pie

Lemon Pound Cake

Lemon Ricotta Pancakes

Quick Chocolate Fudge Sauce

Tzatziki Dressing

Avocado Hummus

Zesty Roasted Red Pepper Hummus

Top 15 motherand039s day recipes from across the web

The most viewed motherand039s day recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Blueberry Ricotta Pound Cake

How to Make an Omelette

How to Make Eggs Benedict

Homemade Campari

Prosciutto-Wrapped Asparagus

Parker House Rolls

Perfect Cheesecake

Easy Blender Hollandaise Sauce

Lemon Meringue Pie

Lemon Pound Cake

Lemon Ricotta Pancakes

Quick Chocolate Fudge Sauce

Tzatziki Dressing

Avocado Hummus

Zesty Roasted Red Pepper Hummus

The most viewed motherand039s day recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine