Lemon Meringue Pie ... Living in California you might either have a lemon tree or have a good friend who does.

Saturday evening we had dinner with friends Pat and Joe. Joe has a unique method growing citrus as his fruit would win the blue ribbon at the County Fair hands down for being the juiciest or sweetest citrus. What a gift we received of lemons and grapefruit from his trees.

Pate Brisee

Yields two single crust or one double crust pie. Keeps in the freezer for one month.

Ingredients: 
Pulse in food processor: 
2 1/2 cups all purpose flour 
1 teaspoon salt 
1 teaspoon sugar 
1 cup cold unsalted butter, cut into small pieces 

When it resembles course corn meal add:

1/4 to 1/2 cup ice water. Add just enough until the dough holds together.

Refrigerate at least one hour or up to two days. Freezes up to one month. This crust is so flaky and the nicest part is if you are preparing for dinner guests it can be made ahead without affecting the quality. For a baked single pie crust, bake at 350 until golden.

Lemon Meringue Pie

Ingredients:

1 cup sugar

1/4 cup cornstarch

1 1/2 cups cold water

Stir well until smooth. Then add:

3 egg yolks, slightly beaten

Stirring constantly, bring to boil over medium heat: boil 1 minute. 
Remove from heat. Stir in:

Grated peel of 1 lemon

1/4 cup lemon juice

1 tablespoon butter or margarine

Spoon hot filling into pie crust.

Meringue

Ingredients:

In a small mixing bowl, beat at high speed:

3 egg whites

gradually adding

1/3 cup sugar
1/2 teaspoon cream of tartar

1 teaspoon vanilla

Continue beating until stiff peaks form. Spread meringue evenly over hot filling, sealing to crust. Bake at 350 for 15 to 20 minutes or until golden. Cool on wire rack, refrigerate.