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Wednesday, December 22, 2004

OK, some might call it sucking up to the boss....

But, I call it easing the way! DH's boss, as it turns out, loves lemon meringue pie. This came to my knowledge back around Thanksgiving, when someone at work brought in pies from a local pie shop. The boss mentioned to my DH that he loved LMP. Hmmm, thought this slightly devious and always creative minded blogger, I make a mean LMP from scratch, ThankYouSouthernLiving!

So, today, I am waiting for the pastry shell to cool, and I shall start to separate the eggs and mix the sugar and milk.... and will be taking a beautiful pie over to DH to take back into work. Can't hurt!

Here's my fave recipe:

Lemon Meringue Pie

1 c. sugar
1/4 c. cornstarch
1/4 t. salt
2 c. milk
4 eggs, separated
1 t. grated lemon rind
1/3 c. lemon juice
3 T butter/margarine
1 baked 9 inch pastry shell
1/2 t. cream of tartar
1/4 c. plus 2 T sugar
1/2 t. vanilla extract

Combine 1 c. sugar, cornstarch, and salt in a heavy saucepan. Gradually add milk, stirring until blended. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Boil 1 minute, stirring constantly. Remove from heat.

Beat egg yolks at high speed of an electric mixer until thick and lemon colored. Gradually stir about 1/4th of the hot mixture into the yolks; add to remaining hot mixture, stirring constantly. Cook over medium heat, stirring constantly, 2 - 3 minutes. Remove from heat. Stir in lemon rind, lemon juice and butter. Spoon into pastry shell.

Beat egg whites (at room temperature) and cream of tartar at high speed of electric mixer for one minute. Gradually add 1/4 c. plus 2 T sugar, 1 T at a time, beating until stiff peaks form and sugar dissolves (2-4 minutes) Beat in vanilla. Spread meringue over hot filling, sealing to edge.

Bake at 350 for 12-15 minutes, or until browned. Yield: one 9 inch pie.

Hopefully, it will yield one happy boss, as well as a happy DH