by Heather Schmitt-Gonzalez / Friday, March 9, 2012
Lemon Meringue Pie - 50 Women Game-Changers (in Food): #38 Darina Allen
Darina is a teacher, food writer, newspaper columnist, and cookbook author who has a television program and is the owner of the Ballymaloe Cookery School in Shanagarry, Co Cork, Ireland which is situated on an organic farm. She graduated from the Dublin Institute of Technology with a major in Hotel Management. She is also the founder of the first Farmer's Markets in Ireland and regularly involved in setting up new ones. I'm not sure if it's still true, but in June of '07 she was the President of East Cork Convivium of Slow Food and the councillor for Ireland's Slow Food Movement.
For years, Ballymaloe has been a foodie destination spot for myself (as well as countless others). With this in mind and the time of year it is, you'd think I'd have made some lovely Irish food to celebrate Darina's week in "the 50". And I almost did. Her A Year at Ballymaloe Cookery School is a beautiful book that I've checked out numerous times from the library over the last four or five years. There's so many things I want to make from it. However, I checked out her Easy Entertaining book a few weeks ago and filled it so full of bookmarks that I decided I needed (yes, needed) to go with something from that one this time. And Spring time always makes me think "light" and lemony desserts. And I just so happened to have a craving for meringue in some form. So...lemon meringue pie it was. And I'm not the least bit sorry that this is what I chose to make. The lemon curd was smooth and tangy and oh-so-puckery while the meringue was light fluffy with a thin, crisp shell on the outside. Perfect for spring. Or breakfast with a cup of coffee. I'm a pie and coffee girl.
Ingredients (serves 6-8)
- 4 oz. all-purpose flour
- pinch of salt
- 2 oz. butter, cold and cut into cubes
- 1 large egg, separated (beaten separately)
- 1-2 Tbs. ice water
- 2 oz. butter
- ½ c. sugar
- finely grated zest and juice of 2 large lemons
- 2 large eggs, beaten
- 1 large egg yolk, beaten
- 4 large egg whites
- 1 c. sugar
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.