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Hello, foodies…

A few of the In the Kitchen with David team members were helping Carolyn Gracie at the Philadelphia Flower Show today and they were just telling me what an amazing show it is this year. The theme is "Celebrate the Movies" and the displays are inspired by the films from Disney and Pixar. If you’re in the Philadelphia area this Friday, I do hope you’ll stop by the Flower Show because I’ll be there doing a recipe demonstration and making three recipes…my Fruit and Yogurt Parfait, Garden Veggie Dip in a Bread Bowl, and my Ratatouille Soup. I’m particularly excited about that last dish because it’s inspired by one of my favorite Disney movies, Ratatouille. And I hear there’s a Ratatouille display at the Flower Show that will just knock your socks off…I can’t wait to see it!

So speaking of fresh flowers and light and bright recipes, I have a brand-new springtime classic for you today that we’ll debut this Wednesday night on In the Kitchen with David. Foodies, here’s my Lemon Meringue Pie.

Lemon Meringue Pie
Serves 8–10

This recipe was prepared with the Green Pan 11-Piece Cookware Set (K42000).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Ingredients:
Meringue:

• 4 egg whites


• 1/8 tsp cream of tartar


• 4 Tbsp white sugar

Pie:

• 1 (9") ready-to-bake pie crust


• 4 egg yolks


• 1-1/4 cups sugar


• 5 Tbsp cornstarch


• 2 Tbsp all-purpose flour


• 1/4 tsp salt


• 1-1/2 cups cold water


• 3 Tbsp butter


• 1/2 cup fresh lemon juice


• Zest of 2 lemons

Preparation:

1. Bake the pie crust following package instructions and let cool completely. Set aside. Place the oven rack in the middle level and preheat to 375°F.


2. To make the meringue, fit a stand mixer with the whisk attachment, and whip the egg whites and cream of tartar until soft peaks form. Gradually add the sugar and continue to whip until stiff peaks form. Set aside.


3. To prepare the pie, whisk the egg yolks in a medium-size bowl. Set aside. Whisk together the sugar, cornstarch, flour, salt, and cold water in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a boil and cook for about 2 minutes, until thickened. Add the butter and stir until completely melted. Remove the pan from the heat.


4. Pour half of the hot mixture into the egg yolks and quickly whisk to temper the egg yolks. Return the egg mixture back into the saucepot, add the lemon juice and lemon zest, and whisk until incorporated. Turn the heat down to medium-low and cook, stirring constantly, until mixture comes to a boil, then cook for about 6 minutes until thickened.


5. Pour the mixture into baked pie shell. Rewhip the meringue for 30 seconds to bring it back to life. Spread the meringue over the pie, while lemon filling is still hot, making sure it goes all the way up to the edge of the crust. Bake for 10 minutes, or until the meringue is golden brown. Cool the pie for 1 hour and then refrigerate it for up to 6 hours before serving.

Foodies, there’s nothing more impressive than a homemade Lemon Meringue Pie. Whether this is your Easter dessert, a springtime brunch contribution, or just a treat for your family, you just have to try this. Many thanks to our pastry chef Andrea who made this somewhat tricky recipe foolproof for us all.

Now, foodies…we have an EXCITING show this Wednesday! Not only are we welcoming back Griff and Cheryl Day of Back in the Day Bakery with their new cookbook, Back in the Day Bakery Made with Love….

But we’re also welcoming this lovely lady…Trisha Yearwood!

Trisha is coming with tomorrow’s Today’s Special Value®…an 11-piece cookware set by GreenPan, a brand many of you already know and love. But in addition to that, Trisha is sharing her new cookbook, Trisha’s Table, which celebrates balanced foods and balanced living.

I’m a huge fan of both of these cookbooks and I hope you’ll make plans to join us tomorrow at 8pm ET for those, the pie, and kitchen fun.

Keep it flavorful!
—David