Pretty serious rioting in Kiev at the moment. My IT guy comes from the Ukraine so I hope, for his sake, it doesn’t affect any of his family. The last report I saw said Kiev was on fire and 18 people were dead in the rioting. Haven’t really studied it so don’t know what it’s about, will have to check it out. Oh, a struggle over the nation’s identity. There is a protest camp in the centre of Kiev and thousands of police tried to get rid of them. A lot of police were shot and/or injured with seven died along with 11 protesters. What a terrible situation.
I didn’t really watch any Olympics as we were out bowling so can’t tell you what’s happened. I am told Canada is doing well in ice hockey and curling. I do hope so because we have dropped behind lately on the medals.
Rusty Carl mentioned Lemon Meringue Pie in his comment the other day which made me want some. It is one of my favourites and Alton Brown is a source of very good recipes.
Lemon Meringue Pie
Food NetworkRecipe courtesy Alton Brown, 2003
6 to 8 servings
- Lemon Filling:
- 4 egg yolks (reserve whites for meringue)
- 1/3 cup cornstarch
- 1 1/2 cups water
- 1 1/3 cups sugar
- 1/4 teaspoon salt
- 3 tablespoons butter
- 1/2 cup lemon juice
- 1 tablespoon finely grated lemon zest
- 1 (9-inch) pre-baked pie shell
- 1 recipe Meringue, recipe follows
- Meringue Topping:
- 4 egg whites
- 1 pinch cream of tartar
- 2 tablespoons sugar
Adjust the oven rack to the middle position. Preheat oven to 375 degrees F.
Whisk egg yolks in medium size mixing bowl and set aside.
In a medium saucepan, combine cornstarch, water, sugar, and salt. Whisk to combine. Turn heat on medium and, stirring frequently, bring mixture to a boil. Boil for 1 minute. Remove from heat and gradually, 1 whisk-full at a time, add hot mixture to egg yolks and stir until you have added at least half of the mixture.
Return egg mixture to saucepan, turn heat down to low and cook, stirring constantly, for 1 more minute. Remove from heat and gently stir in butter, lemon juice, and zest until well combined. Pour mixture into pie shell and top with meringue while filling is still hot. Make sure meringue completely covers filling and that it goes right up to the edge of the crust. Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack. Make sure pie is cooled completely before slicing.
Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lemon filling.
Yield: topping for 1 (9-inch) pie
Have a great day.