For all you math lovers out there… Happy Pi Day!

What better way to celebrate than with a pie.  Lemon Meringue to be specific…

Lemon Meringue Pie

I must admit, this is my first attempt at making a lemon meringue pie.  The shell shrank and so did the meringue after cooling in the refrigerator, and the filling didn’t set quite right.  So I don’t know if this is the best recipe out there, but the taste makes up for the presentation.  It really is tasty!

Meringue

So here are the recipes I used, but as I mentioned before… I didn’t get it to turn out quite right on my first shot.  Hence, I don’t think a step-by-step for a less-than-perfect pie is necessary.

Lemon Meringue Pie

First, this is the pie crust that I use for just about every pie I make.  It works great for pies where the crust is not pre-baked.  However, I think I’ll keep searching for one that doesn’t shrink so much for other uses!

Tender Flaky Pie Crust
From my mom’s recipe file (see a step-by-step)

1 cup shortening or lard
2 1/2 cups all-purpose flour
1 egg, beaten
5 tablespoons water
1 teaspoon white vinegar
1 teaspoon salt

Rub shortening into flour.  Add liquid until moist and ready to roll out.  Makes 2 crusts for 9″ pies.

Lemon Meringue Pie
Lemon curd from Betty Crocker, Meringue from who knows where!

Lemon Curd:
1 9″ baked pie crust
1 1/2 cups white sugar
1/3 cup plus 1 tablespoon cornstarch
1 1/2 cups water
3 egg yolks
3 tablespoons butter
2 teaspoons grated lemon peel
1/2 cup lemon juice
2 drops yellow food coloring (optional)

Meringue:
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons white sugar
1/2 teaspoon vanilla

To make lemon curd:  Mix sugar and corn starch in a saucepan.  Stir in water gradually.  Cook over medium heat, stirring constantly, until mixture thickens and boils.  Boil and stir for one minute.  Pour half of the mixture into the egg yolk and mix well.  Return to saucepan and heat.  Boil and stir for at least 2 minutes.  Remove from heat and mix in butter, lemon peel, lemon juice, and food coloring (if using).  Pour into pie shell.  Top with meringue, spreading to the very edge.  Bake in a preheated 400 degree oven until a delicate brown color, about 10 minutes.  Cool at room temperature away from drafts for 2 hours.  Store in refrigerator until ready to serve.  Pie is best when made the day of serving.

To make meringue:  Beat egg whites and cream of tartar until foamy.  Beat in sugar one tablespoon at a time.  Continue beating until stiff and glossy.  Do not underbeat.  Beat in vanilla.

Makes 1 9″ pie.