If there’s one dessert that has no seasonality it’s lemon meringue pie. Lemons are available all year from California, Florida and elsewhere such as Mexico where they are widely produced. I prefer to get lemons from either Florida or California, the latter producing the most. Sometimes supermarkets will post origins; if so look for the USA label.
For a short time a few years ago, Hannaford carried seedless lemons from the California grower, Wonderful Seedless Lemons. I’ve not found them anywhere since Hannaford’s stopped carrying them. They were a pleasure to use without those pesky seeds. After further research, I discovered that the Stop and Shop stores in Massachusetts carry the Wonderful Lemons brand. I’ve asked the produce department at Hannaford if they’ll carry them again. No one knew for sure. Ask your local Hannaford, Market Basket or Shaw’s if they would carry them. Whole Foods never has. Maybe we can get them back in Maine. They are great lemons.
If not lemons are easily juiced. For the lemon curd in the lemon meringue pie, an electric juicer is a must have. Depending on size you’ll need at least 2 large lemons to yield half-cup juice called for in recipe. Use the best eggs available that you can get at your local farmer’s market. Separate the eggs first because you want the whites to reach room temperature before whipping into a meringue. By the time you’ve made your pastry and separated the eggs, the whites should be at the proper temperature; they whip best at room temperature.
Put the lemon curd into the prebaked pie shell
