Lemon Meringue Pie

Pi Day.  Pi is a mathematical constant number that is approximately equal to 3.14159265; although it seems to go out to infinity.  The math whizzes (geeks) round this number down to 3.14.  Hence March 14, (3.14) is Pi day.   We all know that old saying pi R squared, no, pie r round.  HAHA.

In solidarity with those math aficionados, today, lets make a PIE. 

My grandmother was well known for her pies. (Aren't all grandmothers?)  Here is her Lemon Meringue Pie – My Favorite.

Lemon Meringue Pie

Filling:

1 Prepared and Baked 9 inch Pie Crust

2 Lemons, Zest grated and Juiced

1 1/2 cups Sugar

1 Tablespoonful Cornstarch

2 Heaping Tablespoonfuls Flour

2 cups Water

3 Eggs, separated (reserve whites for Meringue)

1 Tablespoonful Butter

Meringue:

3 Egg Whites (From separated eggs above)  

1/4 teaspoonful Cream of Tarter

6 Tablespoonfuls Sugar

Preheat oven to 375 degrees  Adjust the oven rack to the middle position.

Grate the zest of two Lemons, set aside. Juice Zested Lemons, removing seeds and set aside.

Separate the eggs.  Set the whites aside for the Meringue.  Lightly beat the egg yolks and set aside.

In a medium saucepan, add the Lemon Juice, Lemon Zest, Sugar, Cornstarch, Flour and Water. . Whisk to combine. Turn heat on medium and, stirring frequently, bring mixture to a boil. Boil for 1 minute.

Remove from heat and gradually, 1 whisk-full at a time, add hot mixture to egg yolks and stir until you have added at least half of the mixture.

Return egg mixture to saucepan, turn the heat down to low and cook, stirring constantly, for 1 more minute. Test to make sure lemon mixture coats the back of a spoon.

Remove from heat and gently stir in butter. 

Pour lemon mixture into baked pie shell. 

Make Meringue:  In a large mixing bowl, add the Egg Whites and the Cream of Tartar.  Beat Egg Whites until soft peaks begin to form.

With mixer running, gradually add the sugar and continue beating until stiff peaks form.  Do not over beat. 

Top the hot filling with the Meringue.  Using a spatula spread the Meringue making sure to seal the Meringue to the edges of the crust so that it doesn't pull away while baking.  Make a nice pattern with the spatula or lift to make curly peaks.

Place pie in preheated oven and bake for 10 to 12 minutes or until meringue is golden. Be careful not to allow Meringue to burn.

Remove from oven and cool on a wire rack for at least 2 hours.