A Holy Day Indeed

Of all the Holy Days to honor our Blessed Mother Mary, this day means the most to me personally. It was 5 years ago today, on the Holy Feast of the Assumption of Mary into heaven that my baby girl was called to her final rest.

Today is a Holy Day of Obligation. In the past I have found great comfort to be kneeling in Church on this day, looking up at Jesus there on the Cross, knowing all He has done for His children. Mary prays for us now and at the hour of our death. It is a core part of Catholic faith; one we recite each time we pray the Holy Rosary. Today is also a Friday, as we call to mind the Five Sorrowful Mysteries:

The Agony in the Garden
The Scourging at the Pillar
The Crown of Thorns
The Weight of the Cross
Christ’s Crucifixion and Death for our sins

For very personal reasons we will not be attending Mass today. However I will pray the Rosary and read scriptures assigned to this Holy Day.

First Reading: Revelation 11:19A; 12:1-6A, 10AB
Responsorial Psalm: Psalms 45:10-12, 16
Second Reading: 1 Corinthians 15:20-27
Gospel: Luke 1:39-56

There is great comfort to know with all my heart, all my mind and most of all my very soul that the Lord is with me always. Praise be to God.

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Today is also National Lemon Meringue Pie Day. While I may be indisposed on a spiritual retreat on this 5th Anniversary of our daughter’s passing, I did not want to leave you without a delicious recipe. Remember, every day is precious. Every day is a gift. Make each day count.

Lemon Meringue Pie
1 (9-inch) Deep-Dish Pie Crust

Heat oven to 375-degrees.

Line pie shell with foil so that the foil extends over the edge. Fill shell two-thirds of the way with pie weights or dry beans.

Bake for 20 minutes. Remove foil and pie weights. Poke the bottom of the crust in several places with the tines of a fort to prevent bottom from bubbling up.

Continue to bake for another 15 minutes or until nicely browned, beautiful and flakey. Remove from oven; let cool before filling.

Lemon Filling
5 large Egg Yolks
1 Lemon, zested and juiced
Lemon Juice as needed
6 tablespoons cornstarch
1-1/3 cups Sugar
1/4 teaspoon Salt
1-1/2 cups Water
2 tablespoons Butter

While still cold, separate eggs. Whisk the yolks in a bowl, set aside. Let the whites sit at room temperature for the meringue. Zest lemon, set zest aside. Cut lemon in half, juice. Add more lemon juice to reach a half-cut.

In a saucepan whisk cornstarch, sugar, salt and water together. Bring to a boil over medium heat, whisking continuously. Once boiling, reduce heat and let simmer for a few minutes, until the mixture begins to thicken. Remove from heat.

Temper the egg yolks by whisking the cornstarch mixture into the yolks, one tablespoon at a time until about half of the mixture has been added to the yolks.

Pour tempered egg yolks into the saucepan with the remaining cornstarch mixture. Return the pot to the stove over medium heat. Stirring constantly, bring to a boil and cook for about 3 minutes or so, until thick.

Remove from heat. Quickly stir in the lemon juice and zest. Then whisk in the butter, one tablespoon at a time until the lemon filling is silky and smooth. Set aside.

Meringue
5 Egg Whites
1/4 teaspoon Cream of Tartar
1/2 cup Sugar
1/2 teaspoon Vanilla Extract

Place egg whites and the Cream of Tartar into the bowl of a stand mixer. Begin beating egg whites on low speed, gradually increasing to medium.

Once the egg whites are frothy, slowly add sugar, followed by the vanilla extract. Increase speed to high, whisk until egg whites can form stiff peaks.

Once the meringue is ready, reheat lemon filling almost to the point of boiling, stirring constantly to prevent scorching.

Pour hot filling into the cooled pie shell, spread out evenly.

Working quickly with a rubber spatula spread the meringue mixture evenly around the edge of the pie. Make sure there are no gaps between the meringue and the edge of the crust. This will anchor the meringue and prevent shrinking.

Fill in the center with more meringue. With the back of a spoon or rubber spatula, create peaks with curls in the meringue.

Turn broiler element on the oven to High. Place pie on a cookie sheet or baking pan and place under the broiler. Let Meringue brown.

Transfer to a wire rack and let cool completely. Pie must be at room temperature or chilled for the lemon filling not to be runny.

Slice, serve and enjoy!

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The queen stands at Your right hand, arrayed in gold.