The Cookie Jar Connections

Lemon Meringue Pie Murder by Joanne Fluke 

Lemon Meringue Pie Murder by Joanne Fluke is book 4 of the on-going Hannah Swensen series that takes place in Lake Eden a small town in Northern Minnesota. The main character, Hannah Swensen, owns a bakery called The Cookie Jar. Hannah juggles one career, two suitors, and a rapidly growing reputation for being the town’s local amateur sleuth. 

No matter how much Hannah tries to keep to herself and focus on her business, she seems to inadvertently get drawn into local murders, perhaps because she has the uncanny knack of finding dead bodies. In fact, she finds them so frequently the local authorities and community has dubbed her ability her “slay-dar.” To add a twist to the plot, the dead bodies are found with one of her signature baked goods next to them which puts Hannah near the top of the suspect list every time. 

To help clear her name, Hannah investigates the murders, trying to find out who the real murder was. The local authorities are not too keen with her involvement, but she often is more helpful than they expect in discovering the truth. 

Movies

Joanna Fluke's Hallmark Movies 

Five of the Hannah Swenson books have also been made into Hallmark Movies, including her first book, Chocolate Chip Cookie Murder, or as the movie is called, Murder, She Baked: A Chocolate Chip Cookie Mystery. 

Recipes 

Joanne Fluke’s Lake Eden Cookbook 

Many of Hannah’s bakery recipes are featured in the book for the reader to try themselves. The books have the special touches of Hannah’s notes within the recipe to help clarify the directions. There are even a few times the author Joanne Fluke puts her own notes in the body of the recipes. A compilation of the recipes found in many of the first ten books can be found in Joanne Fluke’s Lake Eden Cookbook. 

Here’s the recipe for the title pie for you to try for yourself: 

Lemon Meringue Pie 

Preheat oven to 350 degrees F., rack in middle position 

1 Nine-inch baked pie shell 

Filling: 

3 whole eggs 

4 egg yolks (save the whites in a mixing bowl and let them come up to room temperature- you’ll need them for the meringue) 

1 cup white sugar (granulated) 

½ cup water 

¼ cup cornstarch 

⅛ cup lime juice 

⅓ cup lemon juice 

1 to 2 teaspoons grated lemon zest 

1 tablespoon butter 

(Using a double boiler makes this recipe foolproof, but if you’re very careful and stir constantly so it doesn’t scorch, you can make the lemon filling in a heavy saucepan directly on the stove over medium heat) 

Put water in the bottom of a double boiler and heat it until it simmers (make sure you don’t use too much water - it shouldn’t touch the bottom of the double boiler top). Off the heat, beat the egg yolks with the whole eggs in the top of the double boiler. Add the ½ cup water and the combined lemon and lime juice. Combine sugar and cornstarch in a small bowl and stir until completely blended. Add this to the egg mixture in the top of the double boiler and blend thoroughly. 

Place the top of the double boiler over the simmering water and cook, stirring frequently until the lemon pie filling thickens (5 minutes or so). Lift the top of the double boiler and place it on a cold burner. Add the lemon zest and the butter and stir thoroughly. Let the filling cool while you make the meringue. 

Meringue: 

(This is a whole lot easier with an electric mixer!) 

4 egg whites 

½ teaspoon cream of tartar 

⅛ teaspoon salt 

¼ cup white sugar (granulated) 

Add the cream of tartar and salt to the egg whites and mix them in. beat the egg whites on high until they form soft peaks. Continue beating as you sprinkle in the sugar. When the egg whites form firm peaks, stop mixing and tip the bowl to test the meringue. If the egg whites don’t slide down the side, they’re ready. 

Put the filling into the baked pie shell, smoothing it with a rubber spatula. Clean and dry your spatula. Spread meringue over the filling with the clean spatula, sealing it to the edges of the crust. When the pie is completely covered with meringue, “dot” the pie with the flat side of the spatula to make points in the meringue. (The meringue will shrink back when it bakes if you don’t seal it to the edges of the crust.)

Bake the pie at 350 degrees F for no more than 10 minutes. 

Remove the pie from the oven, let it cool to room temperature on a wire rack, and then refrigerate it if you wish. This pie can be served at room temperature, or chilled. 

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Have you ever found yourself pulled into an unexpected mystery?