For some reason, the bushes in our neighborhood have been chock full of blueberries this year. Loaded, for weeks on end. At first there was a mad rush to fill our buckets before the neighbors picked them clean. Unfortunately we picked some before their time, SOW-ER. Then, they were beautiful and big, plump and ripe, sweet and delicious. I gathered as much as I could, blueberry season being short, you know. Then I took my granddaughter to gather with me. Then I dragged my husband along. We put handfuls of blueberries in our mouths on our cereal and atop our ice cream. I made blueberry pancakes and blueberry smoothies. I made blueberry crisp (4 times). I found a Blueberry Buckle recipe on-line which was quite good, so I made a double batch to share with my neighbors. I gave containers of berries to my friends who live in the city and froze blueberries in zip lock bags. My problem is that when I go for a walk, I pass those blessed bountiful bushes and I cannot walk on without stopping to gather. I feel personally responsible for the berries that are shriveling up on the vine, sad that I ignored them until they passed their prime. So, I’m still picking but suddenly craving my Grandmother’s lemon meringue pie.
Mamaw’s Lemon Meringue Pie
1 stick of butter
2 cups of sugar
6 eggs, (2 whole, 4 yolks)
1 tbsp flour
1 cup milk
3-4 lemons (1/2 cup juice)
2 pie shells (She made from scratch – I use frozen)
Cream butter, sugar and flour together. Add 2 whole eggs and 4 yolks (save whites and set aside). Add milk slowly, then lemon juice and grated rind.
Cook in unbaked shell at 400 * for 10 minutes and then at 350* until done (about 30 min. until custard is firm)
Cool and top with meringue
4 eggs whites
1/4 tsp salt
1/2 tsp cream of tartar (optional)
1/2 cup sugar
Beat eggs and salt until soft peaks form. Add cream of tartar. Add sugar gradually, 2 tbsp at a time and beat until stiff. Spread over pie and bake at 400* for 10 minutes until lightly browned. Delicious!
Meanwhile: Anyone have any good blueberry recipes?