Lemon Meringue Pie Recipe

A slice of Lemon Pie topped with meringue sits on white plate with lemons in the background
Lemon Meringue Pie

If you are a lemon lover and have never had a true homemade, made-from-scratch, Lemon Meringue Pie, you’re in for a real treat. There are some steps involving in making a Lemon Meringue Pie (i.e., the pastry, filling, and meringue) but the reward of a fabulously tasty and silky smooth Lemon Meringue Pie that cuts out while holding its shape and plates well, will justify it.

Pie Pastry and Pie Plate

This is a substantially-sized pie so requires a large, deep 9”/23cm pie plate.  One thing I have discovered over the years is that not all pie plates labelled as 9”/23cm have the same capacity. Some have shallow, slanted sides while others have deeper, more straight sides. What I can say is that the filling for this pie amounts to approximately 2¼ cups, give or take a bit. Add to that the mile-high meringue and, of course, the pie crust which typically is 1/16” – 1/8” (2-3mm) thick. So, make sure you use a pie plate that can accommodate the amount of pie ingredients.

This pie requires a fully baked and completely cooled pie crust which can be made, if desired, a day ahead of the filling. While the pie, when filled, will return to the oven for a short period to bake and tan the meringue, that baking period will not be long enough, or at a sufficiently high temperature, to bake the pie crust. This is why the pie crust is blind baked and cooled before the filling is added. Blind baking is a process where the pastry is partially baked with pie weights or dry beans in it to keep the pastry from shrinking and forming air pockets. The pie weights (or dry beans) are then removed partway through the baking and the pie returned to the oven to allow the crust to fully bake.

For greater assurance that the pie crust will not become soggy when the filling is added, an egg wash (½ large egg beaten with ½ tablespoon of either milk or water) is lightly brushed over the partially baked crust after the pie weights have been removed and before the pastry goes back into the oven to finish baking. This egg wash creates a barrier that will help prevent moisture from the filling seeping into the crust causing it to become soggy.  Use a silicone pastry brush to apply a light coating of the egg wash to the pastry.

Ensure the crust is completely cooled before adding the hot filling. If hot filling was to be put into a hot or warm crust that is not completely set, it could break down the fat in the pie crust, causing a soggy crust.

I have a pie pastry tutorial post on my website and, rather than repeat the entire post here, I will direct readers who desire more information on making pie pastry to that post – click here.

Lemon Filling

This recipe calls for freshly squeezed and strained lemon juice. It is always difficult to say exactly how many lemons will be needed to produce 6 tbsp of strained juice as so much depends on the size, quality, and age of the lemons. I typically have at least three medium-sized lemons on hand for this pie as I don’t want to find myself in the middle of making a lemon pie and not have enough juice. However, if the lemons are quite large and juicy, you might get away with two. Bottled lemon juice is not recommended for this pie. Make sure to strain the lemon juice as the goal is to have a completely smooth and luxuriously creamy filling. Biting into a piece of bitter lemon zest in an otherwise silky smooth pie is not the most pleasant experience!

The yolks of 3 large eggs will be required for the filling and their whites will be used for the meringue. The whites and yolks separate better when the eggs are cold but the egg whites for the meringue will whip better if they are at room temperature. If I could give one piece of advice here, this would be it: Use separate small prep bowls for each egg white as opposed to breaking them all into one bowl. This is because even so much as a smidgeon of egg yolk will prevent the whites from whipping properly for the meringue. So, if you break the whites all into one bowl, you might be down to separating the third egg and, whoops, some of the yolk falls into the bowl of whites. If you have all the eggs in one bowl, you have just wasted three egg whites as you have to start all over again with three new egg whites. If you separate the egg whites into separate bowls, you will only have lost the one egg white with the stray bit of yolk in it.

Use a microplane, if you have one, or a super fine side of a box grater, for grating the lemon zest and ensure you use only the outer skin of the lemon(s) and no pith.

The filling is not difficult to make. Granulated sugar, cornstarch, and salt are mixed together with water in a saucepan over heat and stirred continuously until the mixture starts to thicken. A portion of the mixture is then gradually mixed into the egg yolks to prevent curdling and the egg mixture then, along with the lemon zest, is incorporated into the hot sugar-cornstarch mixture and cooked until thickened. The strained lemon juice and butter are then stirred into the hot mixture.

Strain the cooked filling through a fine mesh sieve to remove the lemon zest and any bits of coagulated egg that may exist. In order for the underside of the meringue to bake properly and to prevent the moisture from the meringue seeping into the pie and creating a watery layer, the meringue must be applied to hot, not lukewarm or cold, filling. Because the straining process will have cooled the filling, I recommend reheating the filling either in the microwave or over low to medium-low heat in a clean saucepan. The reasoning behind why the filling must be hot (versus lukewarm or cold) is explained in the section on French Meringue below.

French Meringue

A French Meringue is a meringue made with raw egg whites which must be baked to make the meringue safe for human consumption. Considered the less stable of the different types of meringues, a French Meringue is, nonetheless, a commonly used meringue and is not particularly difficult or overly complicated to make.

A Lemon Pie topped with French Meringue sits on a white and green tea towel with serving plates, cutlery, and a white bowl of lemons in the background
Lemon Meringue Pie

Essentially, the French Meringue starts with beating egg whites at slow speed just until they are frothy then increasing the mixer speed to medium while beating the eggs with cream of tartar and salt and slowly and gradually adding the sugar until soft peaks form.  Then, when all the sugar has been added, the mixer speed is increased to medium-high and the mixture beaten until stiff and glossy peaks form and hold their shape, being careful not to overbeat the mixture and dry out the meringue. Now, while it sounds simple enough, there are some pitfalls that can occur that can destroy the meringue.

First, meringue and high humidity are not friends. If possible, avoid making meringue topped pies on humid days as the meringue absorbs the moisture in the air and tends to be chewy or gummy and the humidity can also be a contributor to a weeping meringue (no one wants a sad pie!)

We know that cold eggs separate best but the whites whip up better if they are at room temperature. So, break and separate the eggs while they are cold but use room temperature egg whites to make the meringue as they will yield a more voluminous meringue. Once you have separated the yolks from the whites, leave the whites at room temperature while you use the yolks to make the pie filling.

The second issue that could cause problems for a meringue is using a bowl or mixer whisk attachment that still has some fat residue on it from a previous baking adventure. To ensure there is no fat residue in the mixer bowl or on the whisk attachment, take a small bit of paper towel with some vinegar on it and give the bowl and whisk a good wipe to ensure there is no fat residue that could interfere with the egg whites whipping into mile-high meringue.

Adding a small amount of cream of tartar to the frothy egg whites will help to stabilize them and reduce the potential for the meringue collapsing.

For meringue, I recommend using caster sugar which goes by several other names including berry sugar, instant dissolving sugar, and superfine sugar.  While regular granulated sugar can be used, it will yield a slightly grainier meringue than will that made with the superfine caster sugar.

The lemon pie filling must be hot when the meringue is applied to it. Why must the filling be hot you might ask? Have you ever had a lemon pie that had a watery layer in between the meringue and the filling and probably started oozing down and puddling into the pie plate as pie slices were cut? Or, ever had the meringue slide off a pie slice altogether as it was plated? These are issues that were likely caused, at least in part, by an undercooked meringue and/or one that was placed on a cooled or lukewarm filling that failed to seal and adhere to the filling which was simply not hot enough.

As mentioned earlier, the meringue, with its raw egg whites, must be baked in order for it to be safe to eat. Once the pie with its filling goes into the oven, the top of the meringue can start to brown fairly quickly. The pie, however, won’t be in the oven long enough, or at high enough temperature, for the bottom of the meringue to thoroughly bake unless it is adhered to a hot filling and gets a head start on baking. Placing the meringue onto a hot filling allows the bottom of the meringue to start cooking immediately which reduces the potential for the moisture in the meringue to start weeping into the filling thus creating that dreaded watery layer or for the meringue to start shrinking into the center of the pie from the edges. So, in short, the marriage of a hot filling and a properly made and applied meringue helps to keep the meringue in place and avoids a watery layer forming in the pie.

When topping the hot lemon filling with the meringue, make sure the meringue is touching and sealed to the inside edge of the pastry shell. This does not mean you cover the whole pie edge but sealing it to the inside edge will create a cocoon of sorts and will help to prevent the meringue from shrinking and weeping. Start applying the meringue around the pie’s inside edge first then to the center of the pie.

Transfer the pie to a preheated 325°F oven and bake until the meringue is golden tanned, approximately 20+ minutes. The length of time will, of course, depend on how hot your oven runs.

Cooling and Serving Pie

Let the pie rest on a wire cooling rack for about 1½ hours. I find then refrigerating the pie for at least 4 hours before cutting and serving helps to set the pie.  To cut razor-shape pie slices, dip a knife in hot water and wipe dry before cutting pie.

Lemon Meringue Pie is best served the day it is made. Leftover pie can, however, be stored in the refrigerator. Stick toothpicks here and there in pie and very loosely tent cling wrap over the toothpicks before storing leftover pie.

A slice of Lemon Pie topped with meringue on white plate sits atop of white and green tea towel with lemons in background
Lemon Meringue Pie

Lemon Meringue Pie

One baked and cooled single pie crust to fit 9”/23cm pie plate (recipe follows)

Ingredients:

Pie Pastry:

1¾ cups all-purpose flour (or gluten-free 1-to-1 baking flour, if required)
1¼ tsp granulated sugar
½ tsp salt
¼ cup cold butter
¼ cup cold lard
½ of a large beaten egg (reserve remaining half of egg for pastry egg wash)
¾ tsp white vinegar
Enough ice-cold water to equal 2/3 cup when combined with the beaten half egg and the vinegar

Pastry Egg Wash:  ½ large egg beaten (reserved from pastry ingredients) with ½ tbsp milk or water

 For Lemon Filling:

1¼ cups granulated sugar
6½ tbsp cornstarch
¼ tsp salt
1¼ cups water
3 large egg yolks, lightly beaten (reserve the whites for the French Meringue – recipe follows)
1 tbsp lemon zest, finely grated
6 tbsp freshly squeezed and strained lemon juice (apx. 2-3 lemons, depending on size and quality)
2½ tbsp butter, room temperature

For French Meringue:

3 room-temperature egg whites (reserved from the lemon filling ingredients)
¼ tsp cream of tartar
Pinch of salt
6 tbsp caster sugar (aka berry sugar, superfine sugar, or instant dissolving sugar) {See Note below]
½ tsp pure vanilla extract

Method:

 Pre-Prep:  Set out all equipment necessary for making pie. Prepare parchment paper for holding pie weights during pastry baking.  Measure dry ingredients for pastry. Mix egg wash. Measure ingredients for filling:  Separate cold eggs. Grate the lemon rind. Squeeze and strain lemon juice. Bring butter to room temperature for filling.  Measure ingredients for meringue. Wipe mixer bowl and whisk attachment with a paper towel dampened with vinegar to remove any fat residue that may still be on the equipment and which would prevent the egg whites from whipping properly.

For Pastry:

In medium-sized bowl, whisk the flour, sugar, and salt together. Cut the butter and lard into small chunks and add to the flour. Toss to coat the fats with the flour mixture. With a wire pastry cutter, cut the butter and lard into the flour until the fats resemble the size of large peas.

 In a one-cup glass measuring cup, lightly beat a large egg with a whisk. Remove and reserve one-half of the beaten egg for the pastry egg wash. To the remaining half of the egg, add the ¾ tsp white vinegar and enough ice-cold water to measure 2/3 cup. Whisk mixture well to combine. Add the egg-vinegar-water mixture to the flour, small amounts at a time, and mix with a fork. Add only enough liquid mixture that the dough clings together and can be formed into a ball. Note that not all of the entire 2/3 cup of liquid will be needed. Using too much liquid will result in a hard, tough crust. Do not overwork dough as  it will become tough.

Form dough into a small disk shape and place in sealed plastic bag, or an airtight container, and transfer pastry to refrigerator for about 25-30 minutes to chill. Remove pastry from the refrigerator and, on lightly floured surface, roll pastry to desired thickness, generally between 1/16”and 1/8” (2-3mm) thick and large enough in diameter to line pie plate. Transfer pastry into a deep 9”/23cm diameter pie plate that has been lightly sprayed with cooking spray or very lightly greased and has the capacity to hold approximately 2¼ cups of filling plus the meringue. Trim off excess dough and finish pastry edges as desired. Dock pastry bottom in several places with fork tines to prevent air pockets from forming while the crust bakes. Refrigerate pie shell for a minimum of 30 minutes (or place in freezer for 20 minutes or so) to chill in order to reduce pastry shrinkage during baking.

While pastry shell is chilling, position oven rack in lowest position in oven and preheat oven to 400°F.

Crumple and distress a piece of parchment paper large enough to mold around the inside of the pie plate, being careful not to tear the paper and allowing enough overhang by which to grasp it to remove the ceramic pie weights or dried beans that will be placed in it for blind baking and which will be removed part way through the crust baking process.  This crumpling/distressing procedure will weaken the parchment paper, allowing it to be more pliable for fitting into the pie plate.  Depending on the quality of parchment paper, repeat with a second piece of distressed parchment paper, if necessary.  The paper lining needs to be strong enough to hold the pie weights/dry beans when they are being lifted from the pie shell part way through the baking.

Remove the pie shell from the refrigerator (or freezer) and place on a rimmed cookie sheet or pizza pan for ease of transfer to and from oven.  Carefully fit the distressed parchment paper inside the pie shell.  Repeat with the second layer of parchment paper, if necessary.  Add ceramic pie weights or dry uncooked beans, filling the pie plate about 2/3 to ¾ full, and ensuring the pie weights/dried beans are evenly distributed.

Transfer pie shell to the oven. Bake pie shell for 18-20 minutes.  Remove shell from oven and carefully remove the pie weights/dried beans and parchment paper and transfer them to a heatproof bowl.  Be very careful as the pie weights/dried beans will be very hot! As some of the earlier pierced holes in the pie shell may have filled in during the blind baking process, further pierce the pie shell in several places with the tines of a fork, if necessary, to prevent it from forming air pockets as it continues to bake.

Beat the reserved half beaten egg with ½ tablespoon of milk or water. Using a silicone pastry brush, very lightly brush egg wash over the pastry.

Return pie shell to oven and bake for another 10-15 minutes, or until pastry appears dry and crisp and is a light-medium golden color. Cool shell in pan on wire rack until completely cooled before adding filling. Pie shell may be made a day in advance, if desired.

For Lemon Filling:

Position oven rack in center of oven. Preheat oven to 325°F.

Whisk egg yolks lightly in bowl.

In medium-sized heavy bottomed saucepan, combine the sugar, cornstarch, and salt. Mix well. Over medium heat, gradually add the water to the mixture. Stir mixture continuously until it comes just to a boil. Immediately reduce heat to medium-low and boil for 1 minute, stirring constantly until mixture starts to thicken.

Remove mixture from heat and gradually stir about 2/3 cup of the hot mixture into the lightly beaten eggs to temper them so they do not curdle. Slowly stir the tempered egg mixture, along with the lemon zest, into the egg-cornstarch-water mixture and place saucepan over medium heat. Bring mixture to a boil and reduce heat to medium-low, gently boiling mixture for 1 minute, or until mixture is thickened, stirring continuously, and reducing heat slightly if necessary to prevent mixture from scorching.

Remove saucepan from heat and slowly stir in the lemon juice and butter. Stir until well blended. Strain mixture through fine mesh sieve to remove any coagulated solids and bits of lemon zest.  Use the back of a large spoon to press mixture through sieve and to hasten the straining.

For French Meringue:

In bowl of stand mixer fitted with whisk attachment, beat the egg whites at low speed until frothy. Add the cream of tartar and salt and increase speed to medium. Add the sugar gradually and slowly, about one tablespoon at a time, and beat until soft peaks form. When all the sugar has been added, increase mixer speed to medium-high and beat mixture until stiff and glossy peaks form. Do not overbeat and dry out the meringue. Lastly, beat in vanilla. 

Because the lemon filling will have cooled during the straining process and while the meringue is being made, it is necessary to reheat the filling so it is hot when the meringue is added to it. The strained filling can be reheated either in the microwave until hot or transferred it to a clean saucepan and reheated over low to medium-low heat until hot.

Transfer hot lemon filling to the baked and cooled pie shell. Immediately spread meringue over hot filling, starting at the outside edge, spreading meringue right to the pastry’s inside edge to completely seal in the filling. It is important that the meringue adheres to the inside edge of the pastry to prevent the meringue from shrinking and weeping. Use the back of a spoon or a knife to swirl meringue into peaks.

Place pie on a rimmed baking sheet or a large pizza pan and transfer pie to preheated oven and bake for approximately 20 minutes or until meringue is golden tanned.

Cool pie on wire rack for approximately 1½ hours then transfer to refrigerator to cool completely  and set for at least 4 hours before cutting and serving. To cut pie, dip knife in hot water and quickly wipe dry before slicing pie wedges and serving.

Yield:  One 9”/23cm pie

NOTE 1:  Granulated sugar can be used instead of the caster sugar in the French Meringue but will yield a slightly grainier meringue.

NOTE 2:  Baking times given in this recipe are a guideline as every oven heats differently.

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Lemon Meringue Pie

A true made-from-scratch Lemon Meringue Pie that features a creamy smooth lemon filling topped with French Meringue.
Course Dessert
Cuisine Canadian
Keyword Blind Baking Pastry, French Meringue, Lemon Meringue Pie, Lemon Pie
Servings 8
My Island Bistro Kitchen Barbara – My Island Bistro Kitchen

Ingredients

Pie Pastry:

  • cups all-purpose flour (or gluten-free 1-to-1 baking flour, if required)
  • tsp granulated sugar
  • ½ tsp salt
  • ¼ cup cold butter
  • ¼ cup cold lard
  • ½ of a large beaten egg (reserve remaining half of egg for pastry egg wash)
  • ¾ tsp white vinegar
  • Enough ice-cold water to equal 2/3 cup when combined with the beaten half egg and the vinegar
  • Pastry Egg Wash: ½ large egg beaten (reserved from pastry ingredients) with ½ tbsp milk or water

For Lemon Filling:

  • cups granulated sugar
  • tbsp cornstarch
  • ¼ tsp salt
  • cups water
  • 3 large egg yolks, lightly beaten (reserve the whites for the French Meringue – recipe follows)
  • 1 tbsp lemon zest, finely grated
  • 6 tbsp freshly squeezed and strained lemon juice (apx. 2-3 lemons, depending on size and quality)
  • tbsp butter, room temperature

For French Meringue:

  • 3 room-temperature egg whites (reserved from the lemon filling ingredients)
  • ¼ tsp cream of tartar
  • Pinch of salt
  • 6 tbsp caster sugar (aka berry sugar, superfine sugar, or instant dissolving sugar) {See Note below]
  • ½ tsp pure vanilla extract

Instructions

  1. Pre-Prep: Set out all equipment necessary for making pie. Prepare parchment paper for holding pie weights during pastry baking. Measure dry ingredients for pastry. Mix egg wash. Measure ingredients for filling: Separate cold eggs. Grate the lemon rind. Squeeze and strain lemon juice. Bring butter to room temperature for filling. Measure ingredients for meringue. Wipe mixer bowl and whisk attachment with a paper towel dampened with vinegar to remove any fat residue that may still be on the equipment and which would prevent the egg whites from whipping properly.

Method For Pastry:

  1. In medium-sized bowl, whisk the flour, sugar, and salt together. Cut the butter and lard into small chunks and add to the flour. Toss to coat the fats with the flour mixture. With a wire pastry cutter, cut the butter and lard into the flour until the fats resemble the size of large peas.
  2. In a one-cup glass measuring cup, lightly beat a large egg with a whisk. Remove and reserve one-half of the beaten egg for the pastry egg wash. To the remaining half of the egg, add the ¾ tsp white vinegar and enough ice-cold water to measure 2/3 cup. Whisk mixture well to combine. Add the egg-vinegar-water mixture to the flour, small amounts at a time, and mix with a fork. Add only enough liquid mixture that the dough clings together and can be formed into a ball. Note that not all of the entire 2/3 cup of liquid will be needed. Using too much liquid will result in a hard, tough crust. Do not overwork dough as it will become tough.
  3. Form dough into a small disk shape and place in sealed plastic bag, or an airtight container, and transfer pastry to refrigerator for about 25-30 minutes to chill. Remove pastry from the refrigerator and, on lightly floured surface, roll pastry to desired thickness, generally between 1/16”and 1/8” (2-3mm) thick and large enough in diameter to line pie plate. Transfer pastry into a deep 9”/23cm diameter pie plate that has been lightly sprayed with cooking spray or very lightly greased and has the capacity to hold approximately 2¼ cups of filling plus the meringue. Trim off excess dough and finish pastry edges as desired. Dock pastry bottom in several places with fork tines to prevent air pockets from forming while the crust bakes. Refrigerate pie shell for a minimum of 30 minutes (or place in freezer for 20 minutes or so) to chill in order to reduce pastry shrinkage during baking.
  4. While pastry shell is chilling, position oven rack in lowest position in oven and preheat oven to 400°F.
  5. Crumple and distress a piece of parchment paper large enough to mold around the inside of the pie plate, being careful not to tear the paper and allowing enough overhang by which to grasp it to remove the ceramic pie weights or dried beans that will be placed in it for blind baking and which will be removed part way through the crust baking process. This crumpling/distressing procedure will weaken the parchment paper, allowing it to be more pliable for fitting into the pie plate. Depending on the quality of parchment paper, repeat with a second piece of distressed parchment paper, if necessary. The paper lining needs to be strong enough to hold the pie weights/dry beans when they are being lifted from the pie shell part way through the baking.
  6. Remove the pie shell from the refrigerator (or freezer) and place on a rimmed cookie sheet or pizza pan for ease of transfer to and from oven. Carefully fit the distressed parchment paper inside the pie shell. Repeat with the second layer of parchment paper, if necessary. Add ceramic pie weights or dry uncooked beans, filling the pie plate about 2/3 to ¾ full, and ensuring the pie weights/dried beans are evenly distributed.
  7. Transfer pie shell to the oven. Bake pie shell for 18-20 minutes. Remove shell from oven and carefully remove the pie weights/dried beans and parchment paper and transfer them to a heatproof bowl. Be very careful as the pie weights/dried beans will be very hot! As some of the earlier pierced holes in the pie shell may have filled in during the blind baking process, further pierce the pie shell in several places with the tines of a fork, if necessary, to prevent it from forming air pockets as it continues to bake.
  8. Beat the reserved half beaten egg with ½ tablespoon of milk or water. Using a silicone pastry brush, very lightly brush egg wash over the pastry.
  9. Return pie shell to oven and bake for another 10-15 minutes, or until pastry appears dry and crisp and is a light-medium golden color. Cool shell in pan on wire rack until completely cooled before adding filling. Pie shell may be made a day in advance, if desired.

Method For Lemon Filling:

  1. Position oven rack in center of oven. Preheat oven to 325°F.
  2. Whisk egg yolks lightly in bowl.
  3. In medium-sized heavy bottomed saucepan, combine the sugar, cornstarch, and salt. Mix well. Over medium heat, gradually add the water to the mixture. Stir mixture continuously until it comes just to a boil. Immediately reduce heat to medium-low and boil for 1 minute, stirring constantly until mixture starts to thicken.
  4. Remove mixture from heat and gradually stir about 2/3 cup of the hot mixture into the lightly beaten eggs to temper them so they do not curdle. Slowly stir the tempered egg mixture, along with the lemon zest, into the egg-cornstarch-water mixture and place saucepan over medium heat. Bring mixture to a boil and reduce heat to medium-low, gently boiling mixture for 1 minute, or until mixture is thickened, stirring continuously, and reducing heat slightly if necessary to prevent mixture from scorching.
  5. Remove saucepan from heat and slowly stir in the lemon juice and butter. Stir until well blended. Strain mixture through fine mesh sieve to remove any coagulated solids and bits of lemon zest. Use the back of a large spoon to press mixture through sieve and to hasten the straining.

Method For French Meringue:

  1. In bowl of stand mixer fitted with whisk attachment, beat the egg whites at low speed until frothy. Add the cream of tartar and salt and increase speed to medium. Add the sugar gradually and slowly, about one tablespoon at a time, and beat until soft peaks form. When all the sugar has been added, increase mixer speed to medium-high and beat mixture until stiff and glossy peaks form. Do not overbeat and dry out the meringue. Lastly, beat in vanilla.
  2. Because the lemon filling will have cooled during the straining process and while the meringue is being made, it is necessary to reheat the filling so it is hot when the meringue is added to it. The strained filling can be reheated either in the microwave until hot or transferred it to a clean saucepan and reheated over low to medium-low heat until hot.
  3. Transfer hot lemon filling to the baked and cooled pie shell. Immediately spread meringue over hot filling, starting at the outside edge, spreading meringue right to the pastry’s inside edge to completely seal in the filling. It is important that the meringue adheres to the inside edge of the pastry to prevent the meringue from shrinking and weeping. Use the back of a spoon or a knife to swirl meringue into peaks.
  4. Place pie on a rimmed baking sheet or a large pizza pan and transfer pie to preheated oven and bake for approximately 20 minutes or until meringue is golden tanned.
  5. Cool pie on wire rack for approximately 1½ hours then transfer to refrigerator to cool completely and set for at least 4 hours before cutting and serving. To cut pie, dip knife in hot water and quickly wipe dry before slicing pie wedges and serving.

Recipe Notes

Yield: One 9”/23cm pie

[Copyright My Island Bistro Kitchen]

NOTE 1: Granulated sugar can be used instead of the caster sugar in the French Meringue but will yield a slightly grainier meringue.

NOTE 2: Baking times given in this recipe are a guideline as every oven heats differently.

Lemon Pie topped with mile-high French Meringue sits on white plate with lemons in the background

Macaroni and Cheese with Ham Recipe

It’s no secret that I love ham and a good sale on a large ham. While we will enjoy some of the ham sliced, I like to take a large portion of the ham and stretch it out by using it in other dishes as this stretches the food budget. If, like me, you like delicious recipes to use leftover ham, this Macaroni and Cheese with Ham recipe is for you.

Read more: Macaroni and Cheese with Ham Recipe

Adding the ham makes this a more hearty meal that does basic Macaroni and Cheese and will yield more servings from the ham than simply slicing and plating the meat. That said, if you wish to make this recipe and don’t have any leftover ham on hand, deli ham can always be substituted. Make sure the ham is cut to ¼“ – ½“ thickness for dicing.

While the cheese sauce for this dish can certainly be made with all Cheddar cheese with good results (probably the most economical option), plus, of course, the cream cheese and sour cream (no substitutes recommended for them), I use a blend of melting cheeses – old/sharp Cheddar, Havarti, and Mozzarella. The reason I do this is each of these cheeses comes with its own flavor profile that, when combined, obviously raises the overall flavor profile of this dish. I always have a variety of different cheeses on hand in my freezer as I frequently combine them in recipes. Other melting cheeses of choice could be substituted as well for the Havarti and Mozzarella cheeses. Choose ones that would complement ham such as Gruyère, Monterey Jack, or Colby, for example.

The breadcrumb topping is optional but does add a texture element to the dish and dresses it up.

A few hints and tips I would give when making this recipe.

  1. Slightly undercook the macaroni by 1½ – 2 minutes from what the package direction indicates for al dente status. This will help to preserve the macaroni shape as the pasta will cook a wee bit more in the oven, bringing it to al dente state.
  2. Reserve approximately 3 tablespoons of the water in which the macaroni was cooked in case it is needed to make the sauce more fluid. Note that different brands of macaroni pasta can absorb liquid differently. The reserved water may not be needed but, if you find the sauce could use a bit more liquid once it is mixed into the macaroni and ham, this is the liquid to use.
  3. Don’t overbake this Macaroni and Cheese with Ham dish as it can cause the macaroni to break down and also dry it out, losing the creaminess of the sauce. Basically, just leave it in the oven until the topping is lightly tanned and the cheese sauce is bubbling around the edges of the baking dish.

This dish makes a tasty meal and I recommend serving it with a green salad of choice and a fresh batch of biscuits or crusty bread or rolls.

This pasta dish freezes well, unbaked, so is great to have on hand for busy nights or those times when you don’t know what to have or don’t wish to cook.

Pasta and Ham Bake
Macaroni and Cheese with Ham

Macaroni and Cheese with Ham

Ingredients:

8 oz/226 grams dry elbow macaroni

3 tbsp butter
¼ cup all-purpose flour
 2 2/3 cups whole milk, room temperature
 ¼ cup cream cheese, softened at room temperature [no substitutes]
3 tbsp sour cream, room temperature [no substitutes]
2 cups Cheddar cheese, shredded
1/3 cup Havarti cheese, shredded [see Note 1 below]
1/3 cup Mozzarella Cheese, shredded [see Note 1 below]
1/4 tsp fine sea salt
¾ tsp dry mustard powder
¼ tsp paprika
1/16 tsp nutmeg
1/16 tsp cayenne pepper
1/16 tsp freshly ground white pepper (optional)

Olive oil (for drizzling cooked macaroni)

8 oz/226 grams cooked ham, diced into ¼“ – ½” cubes (apx. 1½ cups)

Topping (optional)
¾ cup finely ground soft breadcrumbs
2½ tbsp melted butter
Sprinkle of chopped parsley (optional)

Method:

Grease a 2 – 2½-quart casserole or individual serving size oven-safe baking dishes of desired size. Position oven rack in center of oven and preheat oven to 325°F.

Cook macaroni according to package directions but undercook the pasta by 1½ – 2 minutes less than package directions indicate for pasta’s al dente state.

While pasta is cooking, melt butter in separate saucepan over medium heat. Reduce heat slightly and whisk the flour into the melted butter until mixture starts bubbling, approximately 1 minute or slightly less. Gradually whisk in the milk and cook, stirring constantly, until mixture is heated, smooth, and starts to thicken. Reduce heat, if necessary, to prevent mixture from scorching. Stir in the cream cheese and sour cream until blended.

In small handfuls, gradually add the shredded Cheddar, Havarti, and Mozzarella cheeses.  Stir after each addition until cheeses are melted and ingredients fully blended. Season with the sea salt, dry mustard powder, paprika, nutmeg, cayenne pepper, and white pepper. Stirring constantly, cook mixture for approximately 1 – 2 minutes longer. Remove sauce from heat and set aside.

Drain cooked macaroni, reserving about 3 tablespoons of the cooking water. Return drained macaroni to the pot or a large heatproof bowl and drizzle lightly with olive oil to keep the pasta from sticking together. Toss gently to coat. Pour cheese sauce over macaroni and stir gently. Stir in the diced ham. If mixture is a bit drier than, or not as fluid as, desired (different brands of pasta can absorb liquids differently), add liquid reserved from the macaroni cooking, adding the extra liquid only one-half tablespoon at a time, and adding only enough for the desired consistency (pasta may take some, but not all, of the liquid or none at all). Stir gently to avoid breaking down the pasta.

Transfer mixture to prepared baking dish or, alternatively, divide mixture equally between individual greased oven-safe ramekins or other single-serving baking dishes of desired size.

To make the topping (optional), stir the melted butter into the bread crumbs then add the chopped parsley. Distribute topping over macaroni mixture. Bake for 15-18 minutes (slightly less for individual shallow baking dishes), or just until cheese starts to bubble around the edges of the casserole dish and topping is lightly tanned. Do not overbake as it will dry out and the macaroni may break down. Serve immediately with a side green salad of choice of biscuits, bread, or rolls.

This Macaroni and Cheese with Ham dish freezes well, unbaked.

Yield: Apx. 8 servings

Note1: This dish may be made entirely with Cheddar cheese so long as the amounts of Havarti and Mozzarella cheeses called for in the recipe are added in to the overall amount of Cheddar cheese used. Alternatively, other melting cheeses of choice that complement ham can be substituted for the Havarti and Mozzarella cheeses – e.g., Gruyère, Monterey Jack, or Colby, etc.

Note 2: If you don’t have leftover ham on hand, deli ham can be substituted – ensure the ham is cut ¼“ – ½“ thick for dicing.

For other macaroni recipes from My Island Bistro Kitchen, click the links below:

Classic Macaroni and Cheese
Lobster Macaroni and Cheese
Gluten Free and Lactose Free Macaroni and Cheese
Macaroni and Sausage Casserole

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Macaroni and Cheese with Ham

This hearty Macaroni and Cheese with Ham is flavorful and delicious with its rich, creamy cheese sauce and the addition of cooked ham (great use for leftover ham).
Course Main Course, Pasta
Keyword ham, leftover ham, macaroni, macaroni and cheese, macaroni and cheese with ham, pasta, pasta dish
Servings 8
My Island Bistro Kitchen Barbara – My Island Bistro Kitchen

Ingredients

  • 8 oz/226 grams dry elbow macaroni
  • 3 tbsp butter
  • ¼ cup all-purpose flour
  • 2 2/3 cups whole milk, room temperature
  • ¼ cup cream cheese, softened at room temperature [no substitutes]
  • 3 tbsp sour cream, room temperature [no substitutes]
  • 2 cups Cheddar cheese, shredded
  • 1/3 cup Havarti cheese, shredded [see Note 1 below]
  • 1/3 cup Mozzarella Cheese, shredded [see Note 1 below]
  • 1/4 tsp fine sea salt
  • ¾ tsp dry mustard powder
  • ¼ tsp paprika
  • 1/16 tsp nutmeg
  • 1/16 tsp cayenne pepper
  • 1/16 tsp freshly ground white pepper (optional)
  • Olive oil (for drizzling cooked macaroni)
  • 8 oz/226 grams cooked ham, diced into ¼“ – ½” cubes (apx. 1½ cups)

Topping (optional)

  • ¾ cup finely ground soft breadcrumbs
  • tbsp melted butter
  • Sprinkle of chopped parsley (optional)

Instructions

  1. Grease a 2 – 2½-quart casserole or individual serving size oven-safe baking dishes of desired size. Position oven rack in center of oven and preheat oven to 325°F.
  2. Cook macaroni according to package directions but undercook the pasta by 1½ – 2 minutes less than package directions indicate for pasta’s al dente state.
  3. While pasta is cooking, melt butter in separate saucepan over medium heat. Reduce heat slightly and whisk the flour into the melted butter until mixture starts bubbling, approximately 1 minute or slightly less. Gradually whisk in the milk and cook, stirring constantly, until mixture is heated, smooth, and starts to thicken. Reduce heat, if necessary, to prevent mixture from scorching. Stir in the cream cheese and sour cream until blended.
  4. In small handfuls, gradually add the shredded Cheddar, Havarti, and Mozzarella cheeses. Stir after each addition until cheeses are melted and ingredients fully blended. Season with the sea salt, dry mustard powder, paprika, nutmeg, cayenne pepper, and white pepper. Stirring constantly, cook mixture for approximately 1 – 2 minutes longer. Remove sauce from heat and set aside.
  5. Drain cooked macaroni, reserving about 3 tablespoons of the cooking water. Return drained macaroni to the pot or a large heatproof bowl and drizzle lightly with olive oil to keep the pasta from sticking together. Toss gently to coat. Pour cheese sauce over macaroni and stir gently. Stir in the diced ham. If mixture is a bit drier than, or not as fluid as, desired (different brands of pasta can absorb liquids differently), add liquid reserved from the macaroni cooking, adding the extra liquid only one-half tablespoon at a time, and adding only enough for the desired consistency (pasta may take some, but not all, of the liquid or none at all). Stir gently to avoid breaking down the pasta.
  6. Transfer mixture to prepared baking dish or, alternatively, divide mixture equally between individual greased oven-safe ramekins or other single-serving baking dishes of desired size.
  7. To make the topping (optional), stir the melted butter into the bread crumbs then add the chopped parsley. Distribute topping over macaroni mixture. Bake for 15-18 minutes (slightly less for individual shallow baking dishes), or just until cheese starts to bubble around the edges of the casserole dish and topping is lightly tanned. Do not overbake as it will dry out and the macaroni may break down. Serve immediately with a side green salad of choice of biscuits, bread, or rolls.
  8. This Macaroni and Cheese with Ham dish freezes well, unbaked.

Recipe Notes

Yield: Apx. 8 servings

[Copyright My Island Bistro Kitchen]

Note1: This dish may be made entirely with Cheddar cheese so long as the amounts of Havarti and Mozzarella cheeses called for in the recipe are added in to the overall amount of Cheddar cheese used. Alternatively, other melting cheeses of choice that complement ham can be substituted for the Havarti and Mozzarella cheeses – e.g., Gruyère, Monterey Jack, or Colby, etc.

Note 2: If you don’t have leftover ham on hand, deli ham can be substituted – ensure the ham is cut ¼“ – ½“ thick for dicing.

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How To Make A Basic Vinaigrette

Basic Vinaigrette

What is a Vinaigrette?

A vinaigrette is simply a dressing for salads and, at its most basic, is made by mixing oil and vinegar together and perhaps adding a sprinkle of salt. However, to add more flavor, vinaigrettes are often enhanced by the addition of herbs (fresh or dried), spices, salt, mustard to emulsify the oil and vinegar, a sweetening agent such as honey, maple syrup, or sugar, and sometimes fresh product like shallots, garlic, and/or citrus zest/juice.

Benefits of Making Homemade Vinaigrettes

While it may seem easy to simply pick up a bottle of salad dressing at the supermarket, there are so many reasons to whip up a simple vinaigrette at home.

  • It’s easy to make with basic ingredients likely to be found in most pantries
  • Quick to make – takes about 5 minutes or less
  • Economical – a lot cheaper than buying commercially produced dressings and you may find a lot less vinaigrette is needed to dress a salad
  • Healthy – no preservatives or ingredients you can’t identify or pronounce in homemade vinaigrettes
  • A good simple vinaigrette doesn’t contain overpowering ingredients that mask the flavors of the salad ingredients themselves but rather lets them shine and the vinaigrette simply functions to moisten and enhance the flavor of the salad
  • It’s scalable – once you know the basic ratio formula for a vinaigrette, you can make as little or as much as needed, when it is needed
  • A base vinaigrette keeps well for several weeks in the refrigerator provided no fresh product (e.g., shallots, minced garlic, fresh herbs, citrus zest, etc.) is added to the vinaigrette
  • Allows wide variety of flavor combinations simply by using different oils, vinegars, and seasonings

Types of Oils used in Vinaigrettes

There are all kinds of opinions on the “best” oil to use in vinaigrettes. Essentially, any edible oil (a key ingredient) can be used as the foundational base for a basic vinaigrette. This would include neutral-flavored vegetable oils, such as canola, sunflower, etc. However, my preference is to use a high-quality extra virgin olive oil because I find, with its fruity notes, it gives the best flavor and taste on my palate without introducing any strong intrusive flavor.

Specialty olive oil stores will carry a wide variety of oils that range from very mild to quite robust, as well as ones that are flavor-infused. I don’t tend to use flavored oils in my vinaigrettes as I bring the flavor out with the choice of vinegar and seasonings instead. Because you are going to be tasting the olive oil directly in the salad dressing, I recommend using top-shelf quality oil, not the standard low-grade oils often found on sale in supermarkets. It does make a difference to the flavor of the salads for sure. Here, in my home town, we have a specialty shop that sells high grade olive oils and balsamic vinegars and that’s where I buy my two core vinaigrette ingredients. I am a big fan of salads and I don’t skimp on the quality of ingredients for my vinaigrettes which can make or break a salad.

Typical Types of Vinegars Used in Vinaigrettes

The second core ingredient in a vinaigrette is the acidic component – i.e., the vinegar. Since the vinegar is going to be a key ingredient for giving flavor to the vinaigrette, I recommend, as with the olive oil, using top-shelf quality vinegars. Trust me, there is a discernible difference between different grades of vinegars.

There are several different types of vinegars that can be used to make vinaigrettes and, indeed, certain types of salads, because of their ingredient composition, demand different vinegars. Common vinegars used in vinaigrettes include champagne vinegar, white wine vinegar, apple cider vinegar, red wine vinegar, and my personal favorite and “go-to” vinegar for most vinaigrettes – balsamic vinegar (either light or dark and either plain or flavor-infused).

As mentioned above, we are fortunate here in PEI to have a specialty store that sells quality olive oils and balsamic vinegars and I maintain a variety of their products in my kitchen so my vinaigrettes vary in flavor. Most specialty stores selling these products will allow you to taste-test them before purchasing which is a real benefit.

Basic Vinaigrette For Salad

So, let’s take a brief look at some of the most common types of vinegars typically used to make vinaigrettes:

Champagne Vinegar – This is a very light and mild, delicate vinegar and is great to use in vinaigrettes for fruit-based salads and those with delicate greens such as the mesclun mix (aka spring greens). This is a vinegar I often use in my homemade Chive Vinegar.

White Wine Vinegar – This vinegar is a mellow vinegar, stronger than Champagne Vinegar, but also good in vinaigrettes destined for dressing delicate salad mixes with tender leafy greens. Can also be used for making Chive Vinegar.

Apple Cider Vinegar – This vinegar has a fruity, somewhat sweet, flavor and is not overly strong and tangy. It is a good choice for vinaigrettes, especially in autumn or winter, to dress salads containing apples, squash, cranberries, meat, nuts, cheese, etc. Good also on pasta salads.

Red Wine Vinegar – This is a robust tangy vinegar with a strong flavor profile. Considered a bold-flavored vinegar, this vinegar is often used in vinaigrettes for Greek and Italian salads containing a variety of bold flavored ingredients like peppers, tomatoes, olives, etc. Often used in vinaigrettes for dressing for pasta salads, too.

Balsamic Vinegars – These aged vinegars have complex flavorful profiles and, with the blend of sweet and sour notes, complement a wide variety of salads. Balsamics are available in light and dark varieties and in a seemingly endless array of flavors beyond the basic versions.

Note that the suggestions above for vinegars and for their uses in terms of vinaigrettes are just that – suggestions/guidelines – they are not carved in stone. Use your personal taste preferences to decide which vinegar makes the most pleasant vinaigrette for you.

Main ingredients in a Simple Vinaigrette

There are five basic ingredients in a standard vinaigrette:

  1. High quality oil (the base/foundational ingredient) – provides texture and is the agent that, when combined with the vinegar, will coat or cling to the lettuce and salad ingredients. Without the oil, the vinegar would simply run off the salad components and leave no flavor.
  2. High quality vinegar (the acidic component) – adds tang, zing, and flavor to the vinaigrette
  3. Mustard (preferably Dijon) – functions primarily as an emulsifier/binder of the oil and vinegar that don’t mix well on their own and also adds a flavor element. The emulsifier helps to keep the oil and vinegar from separating once mixed though some separation is to be expected and can be rectified by whisking or shaking the vinaigrette at time of serving.
  4. Sweetening Agent (typically honey or maple syrup though a small amount of sugar or other favorite sweetener may be used) – balances the acidity and tartness of the vinegar which can sometimes, depending on the vinegar, have a somewhat unpleasant bitter taste. The honey or maple syrup also helps to bind the oil and vinegar together.
  5. Salt (I use fine sea salt though other types of salt can certainly be used)

Beyond these core ingredients, additional optional seasonings can be added – e.g., herbs (fresh or dried), spices, shallots, garlic (either garlic salt/powder or fresh finely minced garlic), finely grated citrus zest, citrus juice, freshly ground pepper, and so forth. When adding any optional add-ins, consider the salad ingredients and choose add-ins that complement the salad composition.

If adding fresh herbs, I recommend adding them only at time of serving or shortly before as, otherwise, they will quickly appear very wilted and unappetizing if added too early to the vinaigrette. If you plan to store the vinaigrette over several days or weeks in the refrigerator for later use, I don’t recommend adding any fresh product (e.g., shallots, garlic, citrus zest, etc.) until time of serving, or near to it.

Ingredient Ratio in Vinaigrettes

For the most part, but not exclusively, I follow the traditional French vinaigrette ratio for core ingredients of 3:1 – that is, 3 tablespoons of oil for every tablespoon of vinegar (regardless the kind of vinegar used).  This ratio can be expected to yield a vinaigrette that is both flavorful and somewhat tangy.  While, over time, the 3:1 ratio has become somewhat of a holy grail for vinaigrette making, there is some room for flexibility. For example, some use a 4:1 ratio which will yield a slightly thicker and more creamy vinaigrette.  Additionally, the ingredients in a vinaigrette are also somewhat flexible and can be adjusted according to personal taste.  I suggest, if you are new to vinaigrette making, start with the basic 3:1 ratio for vinaigrettes, and then, if you deem it necessary, make any adjustments needed to please your taste. You’ll soon get to know if the standard ratio of ingredients suits your taste or if you need to add a bit more vinegar, oil, or sweetener. 

There are some hints and tips to help you make adjustments, if and when needed, to vinaigrettes. For example,

  • Too sour, tangy, bitter, or acidic – add a small amount of additional oil and a bit more sweetener, to taste, and perhaps a wee bit more salt.
  • Not tangy enough for your taste – add a small amount more vinegar.
  • Too oily – add more vinegar
  • Too salty – add a bit more oil and vinegar
  • Too bland/lacking flavor – add more mustard, salt, and/or additional seasonings
  • Too runny for your preference – switch to a 4:1 ratio (oil to vinegar) for a slightly thicker consistency (note, however, that vinaigrettes, by their very nature, are intended to be a runny-type dressing)
  • If you are serving the vinaigrette over a salad mainly comprised of fruits, you might choose to add a wee bit more sweetener to counterbalance the vinegar’s acidity. 
  • If your salad base is comprised primarily of bitter leafy greens and/or vegetables (e.g., arugula, radicchio, curly endive), you may find a bit more sweetener will be needed in the vinaigrette and you might use a 4:1 ratio of oil to vinegar to create a thicker and more creamy vinaigrette to coat and stick to the veggies.

I would caution, however, that these alterations/adjustments should be made in small increments and be sure to taste the vinaigrette as you go.  

Basic Vinaigrette

How to Make a Vinaigrette

There are various methods for making a vinaigrette:

  1. Whisk the vinegar with the emulsifier, sweetening agent, salt, and optional add-ins such as garlic, shallots, etc., until well combined then whisk in just a few drops of oil. While continuing to whisk, slowly blend in the oil in a slow steady stream or dribble until well combined with the other ingredients. Add in any fresh herbs at time of serving, or just shortly before.  Advantage: Considered as best method for maximum emulsification and least separation of oil and vinegar.
  2. Combine all ingredients into a jar and whisk well or cover jar tightly and shake it vigorously to blend all ingredients. Advantages: Quick and mess-free; convenient for small-batch vinaigrettes.
  3. Use a blender (standard or immersion) and follow the process as in 1) above. Advantage: Works best for making a significant quantity of vinaigrette (i.e., at least a cup or more) as opposed to the small quantity in the recipe below.

How to Store a Vinaigrette and For How Long

The vinaigrette can be made and instantly used to dress the salad or it can be made a few hours ahead of time to allow the flavors to mix and mingle. If you are planning to keep the vinaigrette over, store it in a tightly covered jar in the refrigerator. So long as there are no fresh products in it (e.g., no fresh herbs, minced garlic or shallots, grated citrus zest, etc.), it will keep two weeks or so in the refrigerator. If the vinaigrette contains fresh product, store it in the refrigerator for no more than 2-3 days.

Remove the vinaigrette from the refrigerator 20-30 minutes before serving time to allow the solidified ingredients to liquify then give the jar a good vigorous shake or use a whisk to remix the ingredients thoroughly.

Vinaigrette for Salad

Amount of Vinaigrette to Use Per Serving

It actually takes very little vinaigrette to dress a salad, a lot less than you might think. A little goes a long way. You don’t want to soak or saturate the salad ingredients with the vinaigrette. Basically, just use enough that the lettuce and veggies/fruit are very lightly coated and moistened. Dress the salad with very small increments of the vinaigrette at a time and toss the salad ingredients as you go, continuing to add small amounts of the vinaigrette, if and as needed, until ingredients are lightly coated. Essentially, it comes down to the size of salad you are making and personal preference as to how much vinaigrette is needed to dress a salad. However, if, after eating the salad, you see a pool of vinaigrette in the bottom of the bowl or on the plate, that is an indicator that too much vinaigrette was used and the amount needs to be reduced in future.

So, even though the good quality olive oil and vinegar are expensive, they go a long way when used in vinaigrettes, making it an economical (and I’d argue, healthier) alternative to bottled salad dressings bought at the supermarket.

Once you start making your own vinaigrettes at home, and experience how clean they taste and how they brighten and make salads come alive and allow you to taste and enjoy the flavor of each individual ingredient in the salad, you’ll wonder why you haven’t been making vinaigrettes right along!

If you are new to making vinaigrettes, I recommend starting with my small batch vinaigrette recipe below which will yield approximately ¼+ cup, enough to dress about 4+ salad servings (depending, of course, on the size and composition of the salad(s) as well as personal preference). You don’t want to waste expensive ingredients mixing up a large amount of vinaigrette only to discover it doesn’t match your taste preferences. Once you find a vinaigrette mix you like, it can easily be doubled (as shown in the photo above), tripled, and so forth to make a bigger batch at a time.

Vinaigrette Variations

Once you have the basic formula of oil to vinegar, the composition of the vinaigrette is very flexible.  Try different kinds of vinegars and oils and different combinations of each. Use lemon juice instead of vinegar or try making a vinaigrette using half vinegar and half lemon juice. Add different seasonings and optional add-ins and you will have a constant variety of creative and flavorful vinaigrettes.

Uses of Vinaigrettes Beyond Dressing Salads

While vinaigrettes are most commonly used to lightly dress salads, they can be used as:

  • marinades or basting for meat
  • an ingredient in dips
  • a drizzle over roasted or grilled vegetables
  • an ingredient in a sauce for sandwiches
  • an addition to potato salad to add some zing
  • wherever your culinary imagination leads you

The Bistro’s Balsamic Vinaigrette

Ingredients:

1 tbsp high-quality balsamic vinegar

½ – ¾ tsp Dijon mustard

¾ – 1 tsp maple syrup or honey, or to taste

fine sea salt, to taste

3 tbsp high-quality extra-virgin olive oil

Optional Add-in Examples (add as few or as many as you like to complement the salad ingredients for which the vinaigrette will be used):

Apx. ½ tsp dried herbs of choice or 1½ – 2 tsp fresh herbs, finely chopped (e.g., dill, parsley, oregano, etc.)

Apx. 1 tsp finely minced shallots

1/16 tsp garlic salt or powder (or 1 small garlic clove, finely minced), or to taste

¼ – ½ tsp finely grated citrus zest

¼ – ½ tsp citrus juice

fresh ground pepper, to taste

Method:

Whisk the vinegar, mustard, maple syrup or honey, and salt together in small bowl (if using any add-ins, combine them, too). Whisk in a few drops of the olive oil then continue adding the olive oil, in a slow, steady stream or dribble, until very well combined with ingredients. Alternatively, add all ingredients in a tightly capped jar and shake it vigorously until all ingredients are thoroughly blended.

Dress the salad with the vinaigrette, a small amount at a time, tossing the salad ingredients to moisten and lightly coat them.

So long as no fresh products (e.g., herbs, shallots, garlic, citrus zest, etc.) have been added to the vinaigrette, any leftover vinaigrette can be stored in a tightly covered jar in the refrigerator for up to two weeks. Remove vinaigrette from refrigerator 20-30 minutes before serving time to allow solidified ingredients to liquify and then whisk the vinaigrette to remix ingredients thoroughly before dressing salad.

Yield: Apx. ¼+ cup

NOTE 1:  This recipe is scalable, meaning it can, using the basic 3:1 formula for amounts of oil to vinegar, be multiplied as many times as necessary to make as much vinaigrette as is needed.

NOTE 2: While the recipe calls for Balsamic Vinegar and Extra-Virgin Olive Oil, any vinegar and oil of choice can be substituted, using the same 3:1 formula.

If you have made this recipe and enjoyed it and/or wish to share it with your friends and family, please do so on social media but be sure to share the direct link to this posting from my website.

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The Bistro’s Balsamic Vinaigrette

This quick and simple-to-make vinaigrette, made with basic kitchen ingredients, is a flavorful dressing for many types of salads.
Course Salad
Cuisine Canadian
Keyword balsamic vinaigrette, how to make a basic vinaigrette, vinaigrette
Servings 4
My Island Bistro Kitchen Barbara – My Island Bistro Kitchen

Ingredients

  • 1 tbsp high-quality balsamic vinegar
  • ½ – ¾ tsp Dijon mustard
  • ¾ – 1 tsp maple syrup or honey, or to taste
  • fine sea salt, to taste
  • 3 tbsp high-quality extra-virgin olive oil
  • Optional Add-in Examples (add as few or as many as you like to complement the salad ingredients for which the vinaigrette will be used):
  • Apx. ½ tsp dried herbs of choice or 1½ – 2 tsp fresh herbs, finely chopped (e.g., dill, parsley, oregano, etc.)
  • Apx 1 tsp finely minced shallots
  • 1/16 tsp garlic salt or powder (or 1 small garlic clove, finely minced), or to taste
  • ¼ – ½ tsp finely grated citrus zest
  • ¼ – ½ tsp citrus juice
  • fresh ground pepper, to taste

Instructions

  1. Whisk the vinegar, mustard, maple syrup or honey, and salt together in small bowl (if using any add-ins, combine them, too). Whisk in a few drops of the olive oil then continue adding the olive oil, in a slow, steady stream or dribble, until very well combined with ingredients. Alternatively, add all ingredients in a tightly capped jar and shake it vigorously until all ingredients are thoroughly blended.
  2. Dress the salad with the vinaigrette, a small amount at a time, tossing the salad ingredients to moisten and lightly coat them.
  3. So long as no fresh products (e.g., herbs, shallots, garlic, citrus zest, etc.) have been added to the vinaigrette, any leftover vinaigrette can be stored in a tightly covered jar in the refrigerator for up to two weeks. Remove vinaigrette from refrigerator 20-30 minutes before serving time to allow solidified ingredients to liquify and then whisk the vinaigrette to remix ingredients thoroughly before dressing salad.

Recipe Notes

Yield: Apx. ¼+ cup

NOTE 1: This recipe is scalable, meaning it can, using the basic 3:1 formula for amounts of oil to vinegar, be multiplied as many times as necessary to make as much vinaigrette as is needed.

NOTE 2: While the recipe calls for Balsamic Vinegar and Extra-Virgin Olive Oil, any vinegar and oil of choice can be substituted, using the same 3:1 formula.

[Copyright My Island Bistro Kitchen]

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Chinese Chews Recipe

Round silver tray filled with date and nut balls
Chinese Chews

These Chinese Chews are super tasty – a little chewy and a little crunchy. Apart from basic pantry ingredients, the two key ingredients in Chinese Chews are dates and nuts.

This recipe is also versatile in that it can, instead of being formed into balls, be left as a square when it comes out of the oven and then, once it has cooled, sprinkled with icing sugar (aka powdered sugar or confectioner’s sugar) and cut into squares. Continue reading Chinese Chews Recipe

Ham, Cheese, and Chives Savory Scones

Plate tiered with savory scones
Ham, Cheese, and Chives Savory Scones

Today, I am sharing my recipe for Ham, Cheese, and Chives Savory Scones. When we think of scones, we typically think of rich scones that are topped with jam and clotted cream or English double cream, served alongside a lovely pot of tea. However, savory scones are equally tasty and are wonderful to serve warm with nothing more than a slather of good butter for morning tea, brunch, lunch, or even as a side accompaniment to a hearty bowl of chowder. Continue reading Ham, Cheese, and Chives Savory Scones

Peach and Blueberry Crostini with Balsamic Glaze

Today, I am sharing a recipe for Peach and Blueberry Crostini with Balsamic Glaze. This is a lovely sweet and savory appetizer, snack, or hors d’oeuvre to serve especially when blueberries and peaches are in season.

Tiny appetizers made with peaches, blueberries, and cold cuts
Peach and Blueberry Crostini

Continue reading Peach and Blueberry Crostini with Balsamic Glaze

Blueberry Panna Cotta Recipe

Panna Cotta topped with Blueberry Sauce in Liqueur Glass
Blueberry Panna Cotta

Panna Cotta is probably one of the simplest desserts to make. It’s nothing more than heating cream and sugar and stirring in some “bloomed” gelatin to set the mixture. There are many variations to the basic Panna Cotta and, today, I am sharing my recipe for a divine Blueberry Panna Cotta. Continue reading Blueberry Panna Cotta Recipe

Classic Homemade Cherry Pie Recipe

Slice of pie topped with vanilla ice cream on white plate. Pie in pie plate is in background
Classic Homemade Cherry Pie

One of the things I most look forward to in summer would have to be the making of pies with fresh summer fruit and berries! Today, I am sharing my recipe for a pie made with homemade cherry pie filling. A traditional double-crusted pie, this Cherry Pie calls for the large sweet cherries. Continue reading Classic Homemade Cherry Pie Recipe

Blueberry Scones Recipe

Homemade scones surrounded by blueberries on serving plate
Blueberry Scones

These Blueberry Scones are always a lovely treat when the local highbush blueberries are in season. They may be made with either orange or lemon zest for additional flavor and are divine served still slightly warm from the oven with a favorite jam and/or fruit curd with, of course, some clotted cream or English double cream. Continue reading Blueberry Scones Recipe

Lobster Vol-au-Vent

Lobster in a Cream Sauce served in puff pastry shells alongside a mixed green salad
Lobster Vol-au Vent

With access to high quality seafood here in PEI, we consume a lot of seafood, including lobster, especially when it is in season and fished locally off the Island shores. I like developing recipes using lobster as the main ingredient and, today, I am sharing my recipe for Lobster Vol-au-Vent. Continue reading Lobster Vol-au-Vent

Strawberry Crostini with Balsamic Glaze

Crostini topped with sliced strawberries and balsamic reduction
Strawberry Crostini with Balsamic Glaze

Today, I am sharing a recipe for Strawberry Crostini with Balsamic Glaze. This is a lovely appetizer, snack, or hors d’oeuvre to serve, especially during strawberry season. They are not difficult to make and they are some tasty! Continue reading Strawberry Crostini with Balsamic Glaze

Garlic and Onion Chive Butter

Compound Butter
Garlic and Onion Chive Butter

Today, I am sharing my simple, easy-to-make, recipe for Garlic and Onion Chive Butter. Considered a compound butter because it has flavor additions made to plain butter, this Garlic and Onion Chive Butter combines finely chopped onion chives and garlic cloves with softened butter. The tasty uses to which this divine butter can be put are limited only by your imagination. Continue reading Garlic and Onion Chive Butter

Fabulous Lobster Recipes

Three steamed lobster on white tray with wedges of lemon and a small bowl of melted butter for dipping the lobster meat
Steamed Lobster in the Shell

Living in Prince Edward Island on Canada’s east coast offers access to an abundance of fine seafood, not the least of which is lobster. The lobster fishery is a large economic driver for the province.

Fishing boats at a PEI Wharf
Getting set for Setting Day at North Lake Harbour, PEI

Having access to high quality locally-fished lobster is a real perk for a recipe developer like me! I have created and published a number of recipes that use lobster as the primary ingredient. This posting is a compilation of those fabulous lobster recipes. Continue reading Fabulous Lobster Recipes

Rhubarb Crisp Recipe

Bowl of Fruit Crisp and Ice Cream
Rhubarb Crisp Topped with Pistachio Ice Cream

Those of us who love rhubarb eagerly await its appearance in springtime as it is, at least in my zone, the first produce to be harvested from the garden. Today, I am sharing my recipe for Rhubarb Crisp. While this is a lovely springtime treat when the fresh rhubarb is available, it can also be made any time throughout the year using frozen rhubarb. Continue reading Rhubarb Crisp Recipe

Rhubarb and Pistachio Cookies with White Chocolate Chips

White Chocolate Chip Cookies
Rhubarb and Pistachio Cookies with White Chocolate Chips

Rhubarb is the first produce to be harvested from my garden and is one of the springtime treats I most look forward to each year. I have developed a lot of recipes using rhubarb and, today, present my recipe for Rhubarb and Pistachio Cookies with White Chocolate Chips. These are tasty drop cookies that are loaded with complementary flavors. Continue reading Rhubarb and Pistachio Cookies with White Chocolate Chips

(Mostly) PEI and Maritime Food – Good Food for a Good Life!