Meyer lemon recipe

Meyer Lemon Custard-Cream Pie

	This isn't hard to make, but takes a little time.  Better to cook it
too slowly than to overcook.  You start by making an egg-sugar-juice custard
mixture; this is folded into whipped cream and piled into a pie shell.
Heavenly!!

1 9" baked pastry shell (if purchasing, use a deep-dish crush)

2 1/3 lbs (about 10) Meyer lemons-- enough to yield 1 1/3 C. juice.
1/3 C. cornstarch
1 C. sugar
3 large eggs
1 C. whipping cream

_____________________

With a zester, take a few long strands of peel from one of the Meyers (or
from a regular lemon).  Reserve for garnish.

From the lemons, grate 2 tsp. of peel and squeeze 1 1/3 C. of juice.

In the top of a double boiler pan, mix cornstarch and sugar.  Stir in juice
and grated peel.

Fill bottom of double boiler with 1" of water and bring to a simmer (not
boiling!)  Stir lemon mixture (over the simmering water) until it is think
and shiny, 8-9 minutes.

In a medium bowl whisk eggs to blend.  Whisk in about 1/2 C. of the cooked
lemon mixture, then return all of the egg mixture to the lemon mixture in
the top double boiler pan and blend well.  Stir until the mixture is very
thick and reaches 160 degrees on an instant-read thermometer, about 5
minutes.

Remove top pan and place in a bowl or sink of ice water.  Stir often until
mixture is cool to the touch.

In a separate bowl, beat cream until stiff.  Fold lemon mixture in carefully
(try to keep it as fluffy as possible).

Pile the mixture into the pastry shell and top with reserved strands of
peel.  Chill uncovered until slightly firm, at least 2-3 hours.

Wrap airtight if not serving right away.  Best if used within 24-36 hours
(once people try it, you won't have to worry about leftovers!!)

According to Sunset magazine, Meyer lemons can be ordered from 'California
Citrus Specialties'-- 209-781-0886.  They're about $10 for 3 lbs.  This is
handy for those of you who aren't near a store that sells them.  Peak season
is Feb-March.

Sue P.
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