So, I think I told you I donated a year of monthly pies at the Riverview Elementary Auction and two people won this item. I’ve been doing pretty good until a couple of weeks ago when I realized it was April 30 and I hadn’t given my people their April pies…Have you ever felt your always just trying to catch up with your own life? I do all of the time…that week it was property taxes, going to Ms. G’s tennis matches, working on my newest job – a small office building, getting Mr. D. all the items he needed for his 9th grade vice presidential campaign, finding Coco a Miss Muffet outfit the the 1st/2nd grade musical (I discovered the world of “modest” dressing – a whole ‘nother story- did you know that bloomers and pantaloons are still being made and worn by American women? Not that there’s anything wrong with that, of course….I’m just glad I don’t have to!), finding myself a new outfit that fits for Ms. G’s awards banquet because the year of pie has greatly expanded my waistline
(gosh, I probably should have ordered something from the “modest” website), going to the banquet…..and getting those darn pies made! So, I got to work on some lemon meringue pies. Delicious. Well, they didn’t get delivered until May 1, but I’m still counting them for April and I think my pie peeps liked them!
Lemon Meringue Pie
adapted from Desserts – Favorite Recipes of Home Economic Teachers.
- 1 1/2 cup/ 8 T. sugar
- 1/4 cup cornstarch
- 3 T. flour
- 1/4 t. salt
- 4 egg yolks/ whites, divided
- 1 1/2 cup water
- 1/2 cup lemon juice
- grated lemon peel of 1 lemon
- 2 T. butter
- 1 baked pie shell
- 1 t. vanilla
- In top of a double boiler, combine sugar, cornstarch, flour and salt. Beat egg yolks and add to sugar mixture along with the water.
- Cook, stirring constantly until the mixture begins to thicken. Add lemon juice and peel and cook 5 minutes longer or until it thickens.
- Remove from heat and stir in butter. Cool.
- Pour into cooled baked pie shell.
- Make meringue by beating egg whites until stiff, but not dry. Add sugar gradually and add vanilla last. Spread over cooled filling, sealing to edges of pastry.
- Bake at 350 degrees 13-15 minutes or until lightly browned.