I have a post formulating that is going to blow your minds (probably not) but I am taking a hiatus from hashing out that essay for a little baker’s pride moment, which don’t happen very often. It’ll even include a recipe.
Check this out:
I know, right? It was Luke’s birthday yesterday and I wanted to make him his favourite – lemon meringue pie. Last year the pie I made him was unmentionable, not even worth being the punchline in the lamest of lame stories I tell my classes. Even though he ate it last year, smiling and nodding that he liked it, my goal this year was to make sure that the crust didn’t cook down, the filling wasn’t sweating or watery, and the meringue actually resembled one that I wouldn’t be embarrassed to give him. The result? The perfect recipe for lemon meringue pie (and the largest grin on my best friend’s face). Anyway…the recipe came from three different sources and with some tweakings done by me, risky but effective, I suggest you put this little delight in your recipe books.
The Crust (courtesy of my cousin in law and favourite person to waste time with, Chrissy)
1/2 lb shortening
2 1/2 cups flour
1/2 a beaten egg (use your gut)
2 tsp salt
1/2 T vinegar
Add beaten egg to vinegar and add enough cold water to make 1/2 a cup.
Mix dry ingredients and cut in the shortening with a pastry tool. Mix in liquid with a fork.
Separate into two balls and refrigerate for 20 minutes or so. Roll the pastry between two pieces of wax paper so that the dough is 1 inch bigger than the inverted pie plate. Drape dough loosely into pie plate and pinch down. Prick holes with a fork and weigh it down with pastry weights. Or in our case, interior decorative rocks. Amazing. Bake until golden brown, 18 minutes I think @ 425. I can’t remember that part, I was playing with Eli.
The Filling (courtesy of my sister and favourite person I’d like to get more chances to waste time with, Jes)
1/4 tsp cream of tartar (Don’t have any? Buy it at Walmart…it’s ridiculously cheap for a lot of it)