Lemon Meringue Pie

SFizzle’s visit to Headquarters has begun. She has returned from Down Under fully equipped to prove MamaFizzle’s theory foolproof; marriage truly does transform one through a newfound wealth of wisdom.

It is true, SFizzle is SFizzle no longer, she is The Sage.

I admit this was wholly unexpected for me, there I was, thinking I would welcome my dear sister from her long journey across a hemisphere with a pie. How foolish it seems to me now. A pie, for The Sage.

Anyway, I liked the pie.

I used a recipe from Jenny Can Cook and adjusted to fit my 8 inch pan. Also I only had one lemon to rule them all and it seemed like quite enough lemon in the end.

It’s an oil crust, which works surprisingly well. I mushed 1 cup flour, 2 tsps sugar, salt, and about 1/5 cup for both milk and olive oil to get a pretty happy base. Remember to fork it before baking till lightly browned.

The filling requires a fully zested and juiced lemon. I really had no idea where I was going with proportions here. ½ cup sugar with 1/5 cup cornstarch (in a pan). Separately mix ½ cup water, the lemon juice and 2 egg yolks. Then combine all and cook till it’s a nice thickness. When it’s done you add ½ tbs butter and the lemon zest.

The meringue was just 2 egg whites, a couple tbs sugar, 1/2 tsp vanilla and ¼ tsp cream of tartar. Then layer everything and bake till the meringue is lightly browned.

Even The Sage liked the pie.

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