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TCP Kitchen

Forget Chocolate, My Sweetie Likes …

New food editor Megan Myers, who writes the food blog Stetted, and her family love fruit

I moved to Texas 14 years ago and was surprised at first by the amount of fresh, local produce available. Eager to expand my cooking horizons, I embraced all of it in my cooking. On my recipe blog, Stetted, I look to everything that Texas has to offer each season, from summer peaches to winter citrus.

When it comes to desserts, my family gravitates toward anything with fruit—my kids are especially fond of strawberry shortcake any time of year. But when strawberries aren’t in season, I look to other ingredients.

Meyer lemons are perfect for celebratory desserts because they are sweeter and less acidic than standard lemons. This Meyer Lemon Meringue Pie is suitable for all tastes, including the littlest valentines in your house. Gingersnaps are used in the crust for a contrasting kick, but you can swap in graham crackers.

Meyer Lemon Meringue Pie

1 3/4 cups crushed gingersnap cookies
1/4 cup (1/2 stick) melted butter
1 1/3 cups plus 1/4 cup sugar, divided use
2 tablespoons flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 cup water
1/2 cup Meyer lemon juice
4 eggs, separated

1. Preheat oven to 350 degrees.

2. Mix together gingersnaps, melted butter and 1/4 cup sugar until well combined. Press mixture into a 9-inch pie dish, using the bottom of a measuring cup or glass to press down, making sure to keep the crust even. Bake crust 10 minutes, then set aside.

3. In a small saucepan over medium heat, whisk together 1 cup sugar, flour, cornstarch, salt, water and lemon juice, and cook until dissolved.

4. Beat egg yolks in a small bowl, then slowly whisk in 1/4 cup of the warm sugar mixture. Once combined, slowly whisk egg mixture into the saucepan.

5. Reduce heat to medium-low and cook about 5 minutes, whisking constantly, until mixture is thick and coats the back of a spoon. Pour filling into prepared crust.

6. In the bowl of a stand mixer, beat egg whites until frothy. Turn mixer to high and pour in remaining 1/3 cup of sugar. Beat until stiff peaks form.

7. Spoon meringue onto pie filling, spreading to the edges of the crust to prevent shrinkage. Return the pie to the oven and bake 10–15 minutes, until meringue is lightly browned. Let cool completely before serving.

Serves 8.

Cook’s Tip

Meringue pie is best served as soon as it has cooled but can be stored in the refrigerator. Meringue may release moisture (weep) after being exposed to humidity.

Follow along with Megan Myers and her adventures in the kitchen at

February 2020 Recipe Contest