A FORM OF ART

If you decide you would like to make a dessert when entertaining why not try a lemon meringue pie! I think meringue pies are becoming a lost art. Now, some artists may not consider meringue pies a form of art but I know some women who would argue that! Lol!

The picture of the pie is one I made. It is Lemon Meringue. Chocolate, coconut, banana and butterscotch are good, too. You can buy a premade pie crust and a box of pudding that you cook on the stove. Or if you are really feeling adventurous, you can make it all from scratch. I have attached recipes.

If you are making meringue for the first time it is very important that you use a metal or glass bowl. Your egg whites can not have any type of oil or yolk in the bowl or on the spatula or beaters. Oil and egg yolks keep the meringue from forming beautiful peaks.

Never Fail Pie Crust

4 cups of flour

1 tablespoon of sugar

1 ½ cups of shortening

1 teaspoon baking powder

1 egg

1 tablespoon white vinegar

½ cup water

Combine flour, sugar, salt and baking powder, cut in shortening. Beat egg, vinegar and water together. Blend into flour mixture. Divide into 6 balls of dough. You can freeze the dough for later.

Bake your unbaked pie shell in a 325 degree oven for 30 minutes or until pie shell is firm.

Lemon Pie Filling

5 eggs separated

1 ½ cups of sugar

¾ cup of flour

1 ½ cups of water

½ cup of lemon juice

1 teaspoon of finely grated lemon rind

Dash of salt

Combine sugar, salt and flour. Beat egg yolks slightly and add sugar mixture. Stir in water and lemon rind and juice. Cook in a double boiler until thick. Cool slightly.

Meringue

5 egg whites

6 tablespoons of sugar

¼ teaspoon cream of tartar 1 teaspoon vanilla

Beat egg whites and cream of tartar until foamy and begin adding sugar gradually. Continue beating until whites hold a peak. Add the vanilla.

Pour warm lemon filling in pastry crust and top with meringue. Spread the meringue all the way to the edge crust so the meringue will not shrink when baking. Use your knife or a spoon to make swirls in the meringue. Bake in a 400 degree oven until golden brown.