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Meyer
Lemon Fluff Pie
This marvelous fluffy pie has an oat crust and uses the sweeter tasting
Meyer lemon for the filling.
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c r u s t i n g r e d i e n t s
1 1/3 cups quick rolled oats, uncooked
1/2 cup golden brown sugar, firmly packed
1/4 cup butter (or margarine), melted
f i l l i n g i n g r e d
i e n t s
1envelope unflavored gelatin (such as
Knox)
1/3 cup cold water
4 eggs, separated
2/3 cup sugar, divided
Grated peel of 1 lemon
1/3 cup Meyer Lemon juice
1/8 teaspoon salt
Optional: Heavy whipping cream for garnishc r u s t
Preheat oven to 375F degrees. Combine all the ingredients; mix
thoroughly. Press mixture firmly on the bottom and sides of a 9" pie
pan. Set an 8 inch pan inside the crust to hold the crumbs in place. Bake for
8 minutes. Remove the inside pie plate and set the pie shell on a rack to cool.
f i l l i n g
Place the gelatin in a small bowl and
add the cold water.
Beat the egg yolks slightly; combine with 1/3 cup of the sugar, lemon peel and lemon juice
in the top of a double boiler. Cook over (not in) lightly boiling water stirring
constantly , until thickened. Stir in softened gelatin until it is dissolved.
Beat the egg whites and salt until soft
peaks form. Add the remaining 1/3 cup of sugar 1 tablespoon at a time, beating well
after each addition. Beat until still and glossy; fold into gelatin mixture.
Pour into crust; chill thoroughly.
To Serve: Let the pie stand at room
temperature about 10 minutes before cutting. You may serve with a dollop of whipped
cream if you wish.
Other Meyer Lemon Recipes
Meyer Lemon Recipes - Ice Box Cake, Whole Fried Artichoke with Meyer Lemon Aioli, Sherbets, Layered Crab and
Scallop Salad and more.
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Meyer Lemon
The Meyer Lemon is originally from China and
thought to be a cross between a true lemon and a mandarin orange. It has a lighter,
sweeter flavor than the more common lemon (Lisbon or Eureka are typical grocery store
varieties). You can substitute the standard grocery store lemon in this recipe and the pie
will be a bit less sweet and more tart.
"The plant was first brought to the U.S. from China in 1908 by Frank Meyer, an
employee of the U.S. Agriculture Department. It was used primarily as an ornamental tree
until the early 1980s, when a few California chefs, like Lindsey Shere, the former pastry
chef at Chez Panisse, became
interested in the fruit." epicurious.com
Pie Presentation
For a more elegant presentation you can bake the pie crust in a 9" tart pan with a
removable bottom. Line the unbaked crust with foil then fill with beans or pie
weights and bake according to the recipe.
Before serving, press gently on the bottom of the crust to release the pie from the
outside rim. If the crust is stubborn you can dip the pan, just for a moment, in a
bowl of warm water. Be very careful not to get water in the pan. Don't let the pan
sit in the water too long because it can seep into the pie. Place on a glass
pedestal cake dish.
plate by Tiffany
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