Since I started this blog I really have not done a lot of pie baking. I actually really love to make them especially when someone makes a special request. Charlie works with a man who absolutely loves lemon desserts so he asked if I would make him a Lemon Meringue Pie. I’ve never ventured down the road of meringue – as it looks a bit intimidating. Well, I am here to tell you that it is pretty simple to achieve those white peaks of beauty – just do not over mix (thankfully I did not).
I found a recipe from Miss Paula Dean. Her food always seems to be a smash hit so I figured this one would be a winner. The crust was just a basic sweet pie dough that I found in another cook book I have in my collection – you could use your favorite. You can also make the pie with a graham cracker crust but the gentleman requested just a regular pastry crust.
The filling calls for a 1/2 cup of lemon juice. I highly recommend that you go with fresh squeezed not the bottled stuff. It is more time consuming but way worth the effort.
I would also suggest making this pie the day you plan on serving it. Meringue oozes as it sits in the fridge overnight and I really could not figure out how to avoid this (Charlie and I even searched the web for tips and came up empty). Despite a little dampness, the pie was well received. Charlie came home that evening with an empty pie plate – a good indicator I would say.
I hope your off to a good start to the week. I am, I just made some jumbo raisin bran muffins. The recipe is soon to come - I need to taste test one first