Mom makes more than just spectacular Chinese food. She also makes a mean Lemon Meringue Pie. Of course, that’s a recipe passed down from my dad’s mom, a recipe that was one of his absolute favorites. Along with anything else that was lemony, or sugary …
Anyway, the last time Mom made one, he-who-will-not-be-named accidentally destroyed the entire meringue so we had to make a new one at my house. (Was it really his fault considering the pie was haphazardly placed in a plastic grocery bag?) And, despite the fact Mom probably hadn’t made this pie for at least five years before this particular morning, she had the entire recipe memorized.
Needless to say, I didn't watch carefully enough, because my meringue turned out a little less stiff than it should of. But it still tastes mighty fine. Hey, practice makes perfect!
We eat this pie in honor of my father, who we lost 13 years ago today. Be sure to eat it with some Talking Heads or Oingo Boingo in the background, and maybe a motorcycle hanging out in your living room.
Lemon Meringue Pie
1 9-inch pie crust
1-1/2 c. plus 4 T. sugar
1/3 c. flour
1/3 c. corn starch
1/2 t. salt
2 c. boiling water
1/2 c. lemon juice
1 T. lemon zest
3 eggs at room temperature, separated
Poke holes in pie crust with fork and bake at 450 Fahrenheit until golden, about 10 minutes.
Mix 1-1/2 c. sugar, flour, corn starch and 1/2 t. salt in a pan. Slowly pour in boiling water and cook at a slow boil until thickened. Remove from heat, then add lemon juice and zest. Mix, and add egg yolks.
To make meringue, mix egg whites until soft peaks form. Add 4 T. sugar and a dash of salt. Gently pour meringue on top of pie, then create peaks with a knife.
Bake at 400 for about 10 minutes, until meringue peaks turn golden.