Monday, March 12, 2012

A Perfect Lemon Meringue Pie

Yesterday was Jerold's birthday and he wanted lemon meringue pie instead of birthday cake. I found my usual recipe from the 1965 McCall's Book of Cakes and Pies. Ingredients include fresh lemons, eggs, cornstarch, water, sugar, salt, butter, cream of tartar and a rolled pie crust from the Kroger dairy case.

I have made this pie many times, but I have to say this is undoubtedly the best one I have ever baked! The lightly browned crust is crisp and flaky. The luscious lemony filling is tart, sweet and smooth. The tall fluffy meringue is light and melts deliciously on your tongue. 

I'm having another piece for breakfast this morning. Enjoy the recipe.

"The best cookbooks have splatters and writing in the margins." -- Katie Scarlett


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