Lemon Meringue Pie! and Carissa's top 5 of the week...

This week has been a BIG DEAL! And it's not even over yet. My top five so far, in no particular order, except for the first thing which is the most awesome for sure:

1. My BFF L-Dub had her third baby, Nora! Yay slash bummer for her social life...

2. I discovered Dahani episodes on my On Demand, and if you don't know who Dahani is (aside from being my brother-from-another-mother) I recommend you rectify that situation.

3. The soccer world cup is happening. I don't know if you heard. My husband's world revolves around it... And what the CUSS was up with the "ref'd-up" ref's at today's USA game?! If the Axis of Evil is still a thing this douche bag just jumped to the top of the list.

4. THE MOUNTAIN GOATS CAME TO SALT LAKE CITY! I was there, and Jon Darnell is still my soul mate.

5. Our pool finally opened, followed by today's sweet awesome discovery of a dead mouse in the filter of the kid's pool.

Other cool-ish things that didn't quite make the top 5: Learned Kobe's nick-name is "the Black Mamba"...gross, officially paying for the Internet...gross, discovered Claritin...thank Heaven!

Now, for another delicious pie recipe by the lovely Paula Deen (that came out awesome the first time!!)

Recipe from: Cooking With Paula Deen magazine, May/June 2010
Crust Recipe from: the New Better Homes and Gardens Cook Book, 12th edition

Like the butterscotch meringue pie I made, this recipe breaks nicely into three parts: crust, filling, and meringue topping (which is the exact same meringue topping as was used for the butterscotch pie). I thought a graham cracker crust would go best with this pie, so I used the crust recipe found in the Better Homes and Gardens Cookbook.

Makes 1 (9 inch) pie
Cook time: 1 hour-ish.

For the Graham Cracker Crust:

- 1/3 cup butter
- ¼ cup sugar
- 1 ¼ cups finely crushed Graham Crackers (about 9 whole rectangles)

Melt butter and stir in sugar. Add crushed crackers and toss to mix well.

Spread evenly into a 9 inch pie plate. Press into bottom and sides to form an even crust.

Bake crust in a 375 degree oven for 4 to 5 minutes or until edge is lightly browned. Cool on a wire rack before filling.

For the Filling:
- 1 ½ cups granulated sugar
- ¼ cup cornstarch
- 4 eggs, lightly beaten
- ½ cup fresh lemon juice
- 2 tablespoons butter
- 1 tablespoon lemon zest

In a large heavy sauce pan, combine sugar and cornstarch.


Stir in eggs and lemon juice.



Cook over medium heat, stirring constantly with a wire whisk, until mixture comes to a boil. Boil for 3 minutes, stirring constantly.


Remove from heat; stir in butter and lemon zest. Pour into pie shell and top with meringue while still warm.



For the Meringue:

- 5 egg whites at room temperature (your 4 reserved from the butterscotch filling, plus one more)
- ½ teaspoon cream of tartar
- 10 tablespoons granulated sugar
- 1 teaspoon vanilla extract (Paula recommends clear vanilla extract to keep the meringue really white, but other than that there is no difference)

In a metal or glass bowl, beat egg whites at a high speed with a mixer until frothy.

Add cream of tartar, and beat egg whites until soft peaks form (when you lift the beaters from the beaten egg whites, the peaks will stand up straight and then fall over, mixture will still be slightly frothy.) Gradually add sugar, 1 tablespoon at a time...


...beating at a high speed for 2 to 4 minutes or until stiff peaks form and sugar dissolves.

Add vanilla, beating just until blended.


Finish the Pie: 
Using the back of a spoon, spread meringue over hot filling, sealing to edge of pie crust.




Bake for 23 minutes. Cool completely on a wire rack. Store in refrigerator.