Citrus Season

My absolute favorite time of year for desserts is citrus season- particularly, Meyer lemon season!
I have had Meyer lemon trees for years now. I love to go outside and pluck the juiciest lemons to make a homemade dessert. There is nothing like it! Meyer lemons are a hybrid of lemons and oranges. A tart blend of sweet and sour!
There are so many different delicious desserts I make each winter.
Today, I’m going to share with you my
Meyer lemon meringue pie recipe.
This is a classic southern dessert that is certain to be a show stopper.
It will have your family begging for more.

You absolutely do not need Meyer lemons for this recipe, however I recommend them.

Now- lets begin!

The utinsils you will need are:
•Large mixing bowl
•rubber spatula
•cookie sheet
•electric mixer

You will need an unsweetend pie shell, store bought is fine

For your pie crust-
put a sheet of parchment paper over your crust and fill your crust with pie weights. I have used uncooked, dry red beans for years now as my pie weights.
•Bake at 350 degrees for about 15-20 minutes

For your pie filling-
•in a medium sauce pan combine ingredients- *plus a quarter cup of water*
​ (add egg yolks last- one at a time while stirring)
mix together with rubber spatula.
•on medium heat- melt a quarter cup of butter while stirring.
Once all ingredients are incorporated and you have a smooth mixture,
•put pie crust on cookie sheet- pour mixture into pie crust
•bake in a preheated oven at 350 degrees for about 20-25 minutes- until the mixute is jiggly and not rippley.

For your meringue-
•in a kitchen aid mixing bowl, add your egg whites and beat on medium high speed, lightly adding sugar and cream of tarter.
•beat until very stiff peaks and irredentist in color

Once pie filling has baked, take out of oven and top with meringue.
•Using your rubber spatula- place spatula onto the meringue and move in an upward motion, making pointed meringue peaks.
•Once pointed peaks are made, place back in oven and bake at 350 degrees until the meringue is lightly browned.

•Let cool and then chill in refrigerator for at least 3 hours.

This is my husbands absolute favorite dessert of all time. He grew up with his grandmother’s lemon meringue pie and this brings him back to his childhood. I love to see his reaction when I take one out of the oven.
I surely hope your family enjoys yours as much as my family enjoys mine!

Please post a picture of your pie and #nolapapa
I would love to see your hardwork!

Also, follow my family’s journey on
Instagram @nolapapa and like us on Facebook/Nolapapa