Make lemon meringue pie. Today, August 15th is National Lemon Meringue Pie Day.
Did you forget? That’s OK . If you use the blender – yes, blender pie – it goes fast. And easy. My mother used to make this pie. I associate it with my father’s poker nights….
It was a different lemon meringue pie then Ma Flynn’s, but still GOOD. And the goodest thing about lemon meringue pie is it comes with it’s own topping – no need for ice cream or whipped cream or other heavy dairy, although a little hot caramel sauce…. I digress.
Begin with the crust……
HOW TO MAKE A CRUMB CRUST FOR A 8 or 9-inch PIE IN 18 SECONDS
15 graham cracker squares
½ cup sugar
½ teaspoon cinnamon
¼ cup melted butter
Make crumbs 5 crackers at a time on 7(BLEND)
Put the crumbs into a bowl
Ass the rest and stir until they are moistened
Press into a buttered pie plate
Chill until ready to fill OR bake in a pre heated 400 oven for 6 minutes and cool before filling
WARING COOK BOOK FOR THE 8 PUSH BUTTON BLENDER 1967 p. 17.
Lemon Pie Filling
¾ cup sugar
¼ cup cornstarch
1 cup water
¼ cup lemon juice
Yellow rind of 1 lemon
3 egg yolks
1 tablespoon soft butter
Into container put all ingredients
Press button 6 (PUREE)
Blend 20 seconds
Empty into saucepan and cook over low heat stirring constantly until thickened
Pour into crust line 9 inch pie plate
If desired top with meringue and brown in oven (trust me, you want the meringue – desire the meringue. Also easy and very impressive. And tasty. Luscious yummy tasty.)
Meringue Topping for Cream Pie
Cover cooled pie with a 3 egg white meringue and bake in a pre heated 425 oven for 5 minutes
WARING COOK BOOK FOR THE 8 PUSH BUTTON BLENDER 1967 p. 98.