I'm baking a lemon meringue pie - shall I cut you a slice?

[DeposeTheBoyKing]

:9

[WCGreen]

1. Sigh, why do you have to live in Texas......

[DeposeTheBoyKing]

2. I know - if we were still in Pittsburgh, you could hie yourself on over!

[WCGreen]

3. My Mama was from Indiana County, just a little NE of pittsburgh

[DeposeTheBoyKing]

4. Was? Have you lost her? If so, I'm sorry.

[WCGreen]

5. she passed on back in 1991.....

All my glory years went unnoticed by my mother....

[DeposeTheBoyKing]

7. Not unnoticed

She's watching you! I have to believe my parents are watching my accomplishments.

[WCGreen]

10. Thank you.....

[Parche]

6. MY FAVORITE

Butt it has to have graham cracker crust, that is the best
Lemon Merengue pie ever.....................

[DeposeTheBoyKing]

8. Nope, sorry - boring old crust crust

Know what you mean about graham cracker crust, though! Yummilicious!

[Parche]

9. OK

Ok I will try it anyway!!!! Since it is my favorite!!!

Does Heineken go with Lemon Pie?

[JVS]

11. yeah

[Patiod]

12. Best. Pie. Ever.

I don't like dessert, and almost never order it.

Only desserts I'll order: key lime pie, lemon meringue (which no one ever has anymore) and once in a while, tira-misu

[Throckmorton]

13. Me, Me

I can Bring cheap White wine

[jmowreader]

14. How do you do your lemon pudding?

I got to tell ya, the very finest lemon meringue pie you will ever eat is made from the recipe off the back of an Argo Cornstarch box. It's not too tart nor too sweet.

The lemon meringue pies you make from Jello Pudding are sour beyond belief.

And because you didn't ask, I'll give you my non-secret, simple, easy to follow, impossible to fuck up pie crust recipe. (I kinda invented this one all on my own because measuring out crisco for pie crusts is something I really hate.) My sister, who reminds me every time I talk to her that she went to business school and not cooking school (which is her way of explaining why they own four microwaves and never turn on the range), makes good pie crusts with this recipe. My mom still can't figure out how you can work this crust so long that if it was a "normal" crisco crust it would be as tough as shoe leather and still have it come out flaky and tender. This is a great pie crust.

You need a cup and a half of flour, a quarter-pound of butter (no margarine, please), an egg and a teaspoon of vanilla.

Cut the butter into the flour with a pastry cutter. Mix the egg with the vanilla, beat the shit out of the egg-vanilla mix, and add the EVM (that's egg-vanilla mix) to the butter-flour mix. Roll it out, put it in a pie plate, poke holes in the bottom, and bake it at 350 for as long as your oven takes to cook the thing--usually about 15 minutes in mine.

Don't go by appearance to see when it's done. When you make a pie crust using crisco and water, you bake it until it's golden brown. This pie crust is that color when it's raw. What you've got to do here is bust off little pieces of the rim and eat 'em; when it tastes like a pie crust, not like a glob of raw flour with grease in it, it's done.