Spiced Plum Jam with Vanilla Bean

This was my first go-around with plum jam so I turned to an expert to see how it's done. I used Marisa from Food in Jars method and ratio here, just switching up the spices to use what I had on hand, cinnamon and cardamom, then threw in a vanilla bean from my stash. I bought a pound of vanilla beans a few months ago and I love being able to fancy up desserts and preserves with them. I guess I didn't have very high hopes for this simple jam because I was totally blown away by how much I loved it's sweet, tart and spiced notes. Slap some on toast or a scone and it tastes just like a delicious plum cobbler.

Spiced Plum Jam with Vanilla Bean
yield 3-4 half pints

5c chopped Italian plums
1 1/3c sugar
2t cinnamon
seeds from 6 cracked cardamom pods in a cheesecloth sack or tea strainer (you want to be able to remove the seeds before canning the jam)
1 vanilla bean, seeds scraped
3-4 sterilized half pint jars and lids

1. In a large bowl combine the plums, sugar, spices, vanilla bean seeds and pod and let sit for at least an hour, the plums will release their juices and the mixture will become very syrupy
2. When you are ready to cook, add the mixture to a large non reactive pot and bring to a boil over medium high heat. Boil the jam for 15-20 min, or until it passes the wrinkle test or if you like numbers you can cook it to 220º. Remove the vanilla bean pod and the cheesecloth or tea strainer with the cardamom seeds. Rinse off the vanilla bean and save it for another use like vanilla sugar or salt.
3. Pour the finished jam into clean sterilized jars and process in a boiling water bath for 10 minutes.

Notes

If you don't have the dollar bills to buy a whole pound of vanilla beans, split it with a few friends and you'll still have a ton of beans at your disposal. Depending on the variety, a pound is usually around 100 beans.

Summer's End Jam

As summer draws to close I am left thinking about all of the things that I haven't yet checked off of my summer to-do list. There was not nearly enough barbecuing on friend's rooftops, I haven't made it to Governor's Island or watched an outdoor movie and I still have that bag of tart cherries in the freezer, just waiting to be made into pie. Usually, this would send me into a bit of a panic, but instead of feeling like I am fighting the clock, I am just going to enjoy these last few weeks of summer. My best pal from Seattle is in town and we are going to take advantage of these last warm days and nights together walking around and eating ice cream and I am going to do my best to preserve all of my favorite summer flavors before the pumpkins roll in.

Summer's End Jam
yield, 4-6 half pints of finished jam
2 1/2 lbs (40oz) mixed berries (I used 24oz blueberries, 8oz blackberries, and 8oz raspberries)
1 1/4 lbs (20oz) sugar
juice of 2 large lemons
4-6 sterilized half pint canning jars and lids

1. In a large bowl, use a potato masher to mash the berries to a pulp, leaving a few larger pieces for texture. Add the pulp to a canning pot, along with the sugar.
2. Bring the mixture to a boil over medium high heat, stirring occasionally. As the jam comes to a boil, skim the foam that rises to the top of the pot and discard.
3. Boil the jam over medium high heat, stirring often and being careful not to let the bottom scorch until set, 25-30min, remove from the heat and stir in the lemon juice. I generally use the wrinkle test to check for doneness with this type of jam, but if you like numbers you can cook it to 220ºF.
4. Pour the jam into sterilized jars, then process in a boiling water bath for 10min.

Chocolate and Zucchini Cake

I know zucchini and summer squash aren't as glamorous as some other summer produce. Anyone who grows the stuff is probably so sick of it by now that they have been sneaking it in to their neighbor's mailboxes for weeks, but I've been busy sneaking mine into baked goods. I have to admit, it makes me feel pretty wholesome to use a vegetable to make cake, but make no mistake. This cake is dessert. A deep cocoa tinted batter is studded with chopped bittersweet chocolate and the shredded zucchini breaks down and lends an incredible moistness to the finished cake. It is so tasty that all it needs is a snowy white dusting of confectioner's sugar to serve, but if you feel like gilding the lily, dollop some whipped cream on there too.

Chocolate and Zucchini Cake
adapted from Clotilde's legendary recipe

120g all purpose flour
120g spelt flour (or use all purpose)
60g cocoa powder
1t baking soda
1/2t baking powder
1/2t cinnamon
1/2t sea salt
180g light brown sugar
115g (1 stick) soft, unsalted butter or 1/2 cup olive oil
1t vanilla extract
2T strong cooled coffee
3 large eggs
350g finely grated zucchini (I used one small zucchini and one small, yellow summer squash)
160g chopped chocolate
confectioner's sugar, for dusting

Preheat your oven to 350º . Butter and flour 6, 6oz ramekins and place them on a sheet pan or butter and flour, 1 10'' springform pan or an 8'' square. Really, just about anything would work here.

1. Sift together the flours, cocoa powder, cinnamon, salt, baking soda and baking powder.
2. In a mixing bowl combine the chopped chocolate and grated zucchini, then 1/3 of the flour mixture and toss to combine.
3. In the bowl of a standing mixer, cream together the butter and sugar. Add the eggs one at a time, then the vanilla extract and coffee. Scrape down the bowl and stir completely to combine.
3. Add the remaining flour mixture to the butter/sugar mixture and stir gently, then fold in the chopped chocolate and zucchini.
4. Divide the batter between the ramekins, slide into the oven and bake for 30-40min until a toothpick inserted into the center of the cake comes out clean.
5. Serve warm, dusted with confectioner's sugar and maybe a dollop of whipped cream or ice cream on top.

Slow Roasted Tomatoes

Last time I visited the u-pick farm I had blueberries on the brain. All I wanted was to walk out of there with a few quarts tucked under my arm to take back to the city and preserve, but the universe had other plans. The blueberries were totally picked over, not a ripe berry in sight. As I tried to hide my dissapointment from my pals by picking all of the zucchini blossoms I could see, I heard someone yell my name from the rows marked tomatoes. No way, I thought, it was still too early for tomatoes, but as I walked down the row I saw the plants become more and more heavy with little yellow cherry tomatoes. I grabbed one and popped it in my mouth. Sweet, sweet summer. I immediately, excitedly started picking the little yellow beauties then stopped and took a big inhale of the vegetal and earthy plants. I put down my basket, put my hands to my face and breathed in the smell of summer. I got lost, thinking of picking tomatoes with my mom from the plants in the front yard, bringing them inside still warm from the sun. I thought of slicing and dressing them with vinegar and salt and pepper, eating them with our fingers then slurping up the juices from the bottom of the bowl or tucking them into sandwiches on toasty wheat bread with mayo. Before I knew it, I had about 2 quarts of tomatoes and my friends were ready to leave so I tucked them under my arm and headed back to the city. I enjoyed them all week in salads like my mom used to make and in pasta with lots of olive oil and basil. I made a batch of salsa and ate them straight from the basket. Then, so I could keep some around a little longer, I took the last pint and roasted them to slumpy perfection.

This is more of a technique than a real recipe, almost silly to even write it down, but here it is. This method produces the tastiest, wrinkliest little tomatoes that are great tossed into a pasta or salad or on a cheese plate with some crusty bread.

Slow Roasted Tomatoes

any variety of small tomatoes sliced in half or larger tomatoes cut into thick slices
olive oil
sea salt
pepper
woody herbs like thyme or rosemary (optional)
garlic cloves with skin on (optional)

Heat your oven to 250º

Arrange the tomato halves, cut side up on a baking sheet and drizzle with olive oil and sprinkle with salt and pepper. You can also sprinkle some chopped herbs or toss some garlic cloves on the sheet. Roast the tomatoes for 2-2 1/2 hours or until they are wrinkly at the edges.

Store in a jar, covered with olive oil. Use within about a week.

Apricot Jam with Saffron and Rose

You know how some people hide money in their mattresses, I'm pretty sure my Dad does that with saffron. There is a running joke in my family that he has a secret bounty worth millions stashed away. He won't tell anyone where it is or how much he has, but whenever we are running low he always seems to have more. I know it is a big time luxury to have a seemingly endless supply of the world's most expensive spice so I try to only use my stash on special occasions and this jam is totally worth it. I usually gravitate towards simple jams, just fruit, sugar, lemon juice and maybe a bit of Pomona's if I am making jelly, but I am trying to step up my jamming this season so I pulled out the big guns. Saffron and rose are a common paring in Middle Eastern desserts so to honor my Pops and his generous, spicy spirit I put them together with some rosy cheeked apricots and made some fancy jam.

Apricot Jam with Saffron and Rose
Inspired by The Blue Chair Jam Cookbook
yield, roughly 2 pints jam

2lbs apricots (weight after removing the pits)
14oz sugar ( I used vanilla sugar, but it's not necessary)
juice of 1 lemon
pinch of saffron threads
1/4t-1t rose water, depending on your taste

1. Dump the pitted apricots and sugar into your canning pot and mash with a potato masher or fork, or your clean hands if you feel like it. Don't worry about making the pieces uniform in size, just mash them well.

2. In a small mortar and pestle combine the saffron threads with a pinch of sugar and grind. The abrasive quality of the sugar will help to break up the saffron. Set this to the side and get jamming.

3. Over medium high heat, bring the apricots and sugar to a boil. The jam will cook very quickly, so stir constantly with a rubber spatula to avoid scorching the bottom. If any foam appears on the surface of your jam just skim it off, I didn't have to do this.

4. After about 10 minutes, check the jam for doneness. It should be thick and will spatter like hot lava, so watch your hands!

5. When done, take the pan off of the heat and stir in the saffron sugar mixture, rose water and lemon juice. Pour into sterilized jars and process in a hot water bath for 10 min.

Hot tip from Food in Jars: just pull the apricots in half with your fingers to remove the pits. Easy!!
Be careful with the rose water, it is VERY strong. No one wants jam that tastes like perfume.

I entered this jam in the Can You Can It? contest over at Garden of Eating, you guys should enter something too!

Whole Wheat Zucchini Muffins with Nuts and Cherries

Last weekend, when I heard that two of my best pals were heading upstate to their beautiful cabin I couldn't help but invite myself along for the ride. After a week long heatwave it was high time to get the f out of the city and into the woods to take a dip in the swimming hole and breathe some non-conditioned air. Luckily my generous pals don't mind sharing their special spot, so to thank them for their never ending hospitality (and to ensure they invite me back) I brought a little treat. I wanted to bring something along that would be equally tasty for breakfast before hitting up the u-pick farm nearby and as a snack by the creek later in the afternoon and these hearty muffins fit the bill. They utilize lots of zucchini which is ever so plentiful this time of year along with toasted nuts, seeds and some dried cherries for a nice tart zip, but feel free to switch up the additions to suit your personal preference.


Whole Wheat Zucchini Muffins with Nuts and Cherries
adapted from 101cookbooks
yields about 24 muffins

2c whole wheat flour
1c all purpose flour
1 1/2t baking soda
1/2t baking powder
1t salt
1t cinnamon
1/4t nutmeg
3/4c olive oil (or canola oil)
1c sugar
1/2c brown sugar
3 large eggs
2t vanilla extract
zest of 2 lemons
1'' piece of ginger, grated with a microplane
3c finely shredded zucchini (about 3 medium), squeezed gently to remove excess liquid
1 1/2c mixed chopped nuts, toasted (I used half pecans and half walnuts)
1/3c poppy seeds
1/2c dried cherries roughly chopped

Preheat oven to 350º and line 2. 12 cup muffin tins with liners

1. In a large bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon, and nutmeg. Then stir in the chopped nuts and poppy seeds, making sure to reserve a few tablespoons to sprinkle on the top of the muffins.
2. In a separate bowl, whisk together the oil, sugars, eggs, lemon zest, ginger, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir gently to combine. Fold in the zucchini and cherries.
4. Fill your muffin liners 2/3 full, then sprinkle the reserved nuts over top. Bake until the muffins are lightly browned and a toothpick comes out clean, about 25 min.

Big thanks to the folks over at The Kitchen Generation for mentioning the Baking Co. last weekend and thanks to everyone on twitter and facebook who have been so friendly and supportive of my bloggy-blog recently.

Tart Cherry Jam

It's not very nice of me to post a tart cherry recipe seeing as their cruelly short season is pretty much over, but I just love tart cherries so much. So much that I blew a good chunk of my grocery budget on tart cherries a few weeks ago. Some girls like shoes but me, I like expensive produce, sue me. Their bright tart flavor makes them the perfect fruit for jamming and baking. This year I made this batch of jam which I will carefully ration until next year (wishful thinking) and I froze a few quarts so I can bake up a cherry pie the next time someone invites me over to dinner. Maybe I'll bring some homemade ice cream too, any takers?

Tart Cherry Jam
Adapted from David Lebovitz and The Blue Chair Jam Cookbook
yield, about 5 half pint jars

4lbs pitted tart cherries, pits reserved
2 1/4 lbs sugar
1/3c freshly squeezed lemon juice

1. Place the cherry pits on a hard surface (like the floor) in between two old towels and gently tap them with a hammer until they crack. I used a paper grocery bag for this step and it got a little messy, lesson learned. Remove the tiny kernel from the cherry pits until you have about 1 1/2T, coarsely chop them. If you have no idea what I am talking about, the kernels look like this and they lend a subtle bitter almond flavor to the finished jam. Place the kernels in a tea infuser or a tightly tied cheesecloth bag.

2. Combine 3lbs of the cherries with 1 3/4lbs of the sugar in a large heatproof bowl. I use my hands for this step, squishing the cherries between my fingers to "chop" them a little bit.

3. Put the remaining cherries, sugar, and 2oz of water into a non-reactive jamming pot. Slowly bring the mixture to a boil stirring often, then boil the mixture until the cherries have shriveled and the liquid is thick and syrupy, about 7 minutes. Immediately strain this mixture over the reserved cherries in the bowl, pressing firmly to extract as much cherry goodness as possible. Discard the cooked cherries.

4. Add the cherry mixture, along with half of the lemon juice and your reserved pits back into the jam pot. Bring the mixture to a rapid boil, stirring often and cook for 10-15 minutes being careful to not let the jam scorch. Remove the pot from the heat and let the mixture rest for a minute or two. Skim the foam off of the top of the jam and discard. Stir in the remaining lemon juice.

5. Return the pot to the heat and bring to a boil. Cook the mixture for 5 more minutes, then test for doneness. If necessary, cook for a few more minutes. I ended up cooking my jam for about 5 more minutes. Remove the cherry kernels, then pour the jam into clean, sterilized jars. Store in the fridge or process in a boiling water bath for 10min to make the jam shelf stable.

Notes:
- A friend of mine bought tart cherries at the Union Square Greenmarket yesterday, so NY'ers will probably still be able to get tart cherries until the end of the week. Run, Quick!
- Before ladling my jam into jars I usually sneak a few spoonfuls of the cherry syrup from the pot and save it for cocktails and soda. I don't know if this is proper jam etiquette, but I do it anyway, and it is good.
- Following Autumn's lead, I spiced up one of my jars by stirring in a few crushed red pepper flakes and a 1'' piece of vanilla bean before sealing the lid. I am pretty excited serve it with my next cheese plate.
- If you can't find tart cherries, feel free to use this recipe with sweet cherries. The finished jam won't have the characteristic pucker that tart cherry jam does, but it will be delicious none the less.
- This jam has a fairly soft "set" which makes it great for topping things like ice cream and yogurt and less good for eating in a sandwich. It's too precious to mix with peanut butter anyway.

Mango, Blueberry and Coconut Ice Pops

Have you guys declared your official summer jams? As far as I'm concerned, summer hasn't quite started until I've picked out my soundtrack for the late sunsets that stretch into long warm nights and rooftop parties that turn into all nighters because the weather is just too nice to go home. They're the songs that you play on repeat until everyone around you says enough already, enough! Then you smile and play them again because you know all the words and you love singing along and shaking your booty and feeling free. This summer I'm loving Cults with a side of Roy Orbison for good measure and lots of ice-pops because they are also, the JAM.

Mango, Blueberry and Coconut Ice Pops
yield, about 8 large pops

For the Blueberry Layer

1 pint blueberries, about 2c
1c water
4-6T sugar (depending on the sweetness of your berries)
1t lime juice

Combine the blueberries, sugar, and water in a saucepan. Bring the mixture to a boil and cook until the blueberries are very soft, about 5 min. Remove from heat and strain the mixture over a bowl, pressing firmly to extract all of the blueberry goodness, add lime juice. Divide the mixture in half and place in the refrigerator to cool.

For the Blueberry Coconut Layer

1/2 of the reserved blueberry mixture
2-3T coconut milk from a small (6oz) can

Stir the two together. Done!

For the Mango Layer, which tastes like awesome mango-coco pudding!

4 very ripe champagne mangoes, pit and skin removed
remainder of the small can of coconut milk
juice from 1 lime
2T honey or agave (optional)

Combine all of the ingredients in a blender and blend until smooth. If your mango flesh was at all stringy (it happens) you may want to pass this mixture through a sieve. Taste your mix and if you find it needs a little sweetness, go ahead and add the honey or agave.

To Assemble

I found it really helpful to pour the three mixtures into separate containers with spouts like measuring cups or small pitchers. This will give you more control over pouring and the tidyness of your layers. You can also carefully spoon the mixtures into your ice pop molds. You can really layer these guys anyway you like, so choose a flavor to start and pour some in. Place your pop molds in the freezer for about 20min before pouring another layer, thin layers will take less time to freeze. Keep your mixes in the fridge in between pours to help keep them chilly so they will freeze faster. When you get to the top, and before the pops are frozen solid, add the sticks. Freeze until pops are totally solid, another 4-6 hours or overnight. If you are feeling a little less ambitious, just make single flavored pops and freeze about 6 hours or until solid.

Don't have ice pop molds? Try using small baking dishes like brioche molds, ramekins, or even small dixie cups.

Rhubarb Cherry Jam

I know, I know, more rhubarb. More rhubarb! I promise this will be my last barb-centric post of the season, but I will not apologize for being crazy for the stuff. I am slowly trying to ease myself into summer now that it is officially here, but I can't say that I am too excited about it. Summer is not exactly my favorite season in NYC. I will never get used to the humidity that makes everything feel sticky, the sweaty walks to and from the grocery store, and let's not even talk about going to the laundromat. It may get ugly. So, I've been trying to remind myself of all of the great things that the summer brings: farmer's markets, flowers, cold brewed iced coffee, long days where the sun sets at 9, day trips upstate to cool off at a friends cabin, ice pops. To celebrate summer and say a fond farewell to spring I made this jam. It combines my favorite veggie disguised as a fruit and one of the best treats that summer offers, fresh sweet cherries. The inspiration came from the Blue Chair Jam Cookbook which I get lost in every time I crack it open and the best part is, no cherry pitting required. Now excuse me while I go eat an ice pop for breakfast.

Rhubarb Cherry Jam
adapted from the Blue Chair Jam Cookbook
yield, roughly 24oz finished jam
1 1/2 lbs rhubarb, chopped
1 lb sugar
juice of 1 large lemon
peel from one organic granny smith apple
1 lb sweet cherries

1. Put the rhubarb, sugar, and lemon juice into a large, wide, non reactive pot. I use my enameled dutch oven for jamming. Cook over medium heat until the rhubarb begins to soften and releases it's juices. Increase heat and boil the rhubarb gently until it softens, but still holds it's shape a bit.
2. Remove the pan from the heat, and using a slotted spoon, scoop the rhubarb pieces into a bowl leaving their juices behind.
3. Pour the cherries, pits and all, and the apple peel into the reserved rhubarb juice and put the pan over high heat. Cook, stirring frequently until the juices reach a full boil. Turn the heat down a little and boil the cherries until they are soft and shriveled, about 7 minutes. Remove the pan from the heat.
4. Place a metal strainer over the bowl full of reserved rhubarb pieces. Using a slotted spoon, fish the cherries and apple peel out of the pan and transfer them to the strainer. Press the cherries very firmly to extract as much juice as possible then discard the left over pits and skins.
5. Add the rhubarb pieces and cherry juice back into the pan and cook over high heat until the jam has thickened, the rhubarb has lost it's shape, and the jam reaches 220 degrees, about 15 minutes. If any white foam appears on the surface of the jam, skim and discard it.
6. Pour the jam into sterilized jars and process in a hot water bath for 10 minutes.

Notes:
- With the batch that I made, I filled 2 6oz weck jars, 1 8oz wide mouth jar and had a little leftover, which I ate immediately. So Good.
- I included the apple peel with the thought that the pectin would help the jam achieve a firmer set. I'm not sure how much good it did, but I find the jam to be perfectly spreadable.
- I suggest you chop your rhubarb pieces a little smaller than the ones pictured above, the large pieces of rhubarb left the jam a bit stringy. Delicious, but a little stringy.

Olive Oil Gelato with Cocoa Nibs

I've had this recipe from food52 in my "fun things to make in the summertime" folder since it was posted in April. You should probably put it in your folder too because, you guys, this is the creamiest, silkiest, most perfectly scoopable frozen dessert that my little ice cream machine ever did make. I tossed in a few tablespoons of cocoa nibs during the last minute of churning for a little chocolaty crunch and they were the perfect match for the fruity oil. I imagine it would taste mighty fine with some fat, sweet cherries on top too.

Olive Oil Gelato with Cocoa Nibs
adapted from food52
yield, about 2 cups

3/4c sugar
1/4c plus 2 tablespoons water
3/4c whole milk
Large pinch salt
4 egg yolks
1/4c good, but mild olive oil
2T cocoa nibs

1. In a small saucepan, combine the sugar, water, milk, and salt. Heat on medium until small bubbles form around the edge of the pan. While the mixture heats on the stove, place the egg yolks in a medium bowl and whisk until frothy.
2. Remove the pan from the heat and while whisking, slowly stream the milk mixture into the egg yolks. Return the mixture to the pan and slowly heat, stirring often, until the mixture reads 185 on an instant read thermometer.
3. Immediately pour the custard into a bowl and cool over a water bath. Refrigerate until completely cool, a few hours or overnight.
4. When you are ready to churn your gelato, remove the custard from the refrigerator and slowly whisk in the olive oil. The mixture will thicken and turn glossy.
5. Churn according to your machine's specifications and just before it is finished, add the cocoa nibs. Freeze until firm.

Lemon Meringue Pie

A few weeks ago, totally out of the blue, an old friend contacted me with a very exciting proposition. She was planning a quick trip to New York and had magically procured tickets to a taping The Martha Show (!) and was wondering if I was free to join her. It took me about .5 seconds to draft a reply that included many, many yeses, thank yous, and exclamation points. I was more than a little excited to see Martha in person and when we arrived and found out the theme of the show that day was Pies and Tarts, I just about died. Martha's new Pies and Tarts book was about to be released and Martha and her crew spent the whole hour demoing recipes, like coffee cream pie and raspberry rhubarb gallettes, but the best part was when the show generously gave everyone in the audience a copy of the book, along with some other goodies (thanks Martha). On my train ride home, I immediately tore open the book and started dog-earing pages, I dog-eared a lot of pages. Even though the temps today are in the 30's I am hopeful for a Spring and Summer full of raspberry slab pies and lemon poppy-seed curd tarts of tomato basil pies and panna cotta tartlets, and this lemon meringue beauty that I will definitely be making again.

Lemon Meringue Pie
adapted from Martha Stewart's Pies & Tarts

For the Crust (makes 2 crusts)

2 1/2c all purpose flour
1t salt
1t sugar
1c cold, unsalted butter, cut into small cubes
1/4-1/2c ice water
1t apple cider vinegar

1. Pulse the flour, salt and sugar in a food processor.
2. Add butter and pulse until the butter is the size of large peas.
3. Combine the ice water and vinegar in a measuring cup and while pulsing, slowly drizzle the liquid down the feed tube. Pulse until the dough starts to hold together a bit, there should still be visible hunks of butter in the dough
4. Dump the contents of the food processor onto a piece of plastic wrap and use the wrap to press the dough together. Separate dough into 2 pieces, form into disks, and chill for at least 30min before rolling.
5. For one pie, remove one dough disk from the fridge and roll out to a 13'' circle. Place the dough in a 9'' pie dish, then fold and crimp the edges to form a decorative rim. Freeze the formed crust for 30min before baking.
6. Preheat the oven to 375 degrees. Line the frozen shell with parchment paper and fill with beans or pie weights. Bake the crust for 15 min, remove the paper and weights, then bake until the crust is golden brown. Set aside to cool completely.


For the Filling

1/4c cornstarch
1c sugar
1 1/2t finely grated lemon zest plus 1/2c fresh lemon juice (organic or unsprayed if you can swing it)
1/4t salt
2c water
4 large egg yolks (reserve whites for meringue topping)
4T unsalted butter, room temp

1. In a saucepan, combine cornstarch, sugar, zest and salt. Whisk in the water. Cook over medium hear, stirring constantly, until bubbling and thick. About 7 min (2 min after it comes to a boil).
2. In a medium bowl whisk the egg yolks, then pour the hot cornstarch mixture in a slow steady stream. Return the mixture to the saucepan. Cook over medium heat, stirring constantly until the mixture comes back up to a boil, 1-2 min.
3. Remove from heat and stir in lemon juice, then add butter 1T at a time. Let the custard cool for about 10 min.
4. Pour custard into prepared crust and place plastic wrap directly on the surface. Refrigerate until custard is firm (6 hours or overnight).
5. When you are ready to serve, prepare meringue filling below.

For the Meringue Topping, double for a Mile High topping

4 large egg whites
1/8t cream of tartar
6T sugar
1/4t vanilla extract

1. With an electric mixer on medium speed, whisk egg whites and cream of tartar until foamy.
2. Gradually add sugar, increase speed to high and whisk until glossy and forms stiff peaks, stir in the vanilla.
3. Spoon meringue onto the surface of the pie until it reaches the crust, then use a spatula to create a swirly, peaked pattern.
4. Gently brown the topping under your broiler, or with one of those fun kitchen torches. Be Careful! It only needs to be under the broiler for about 45 seconds so keep an eye on it the whole time.