Lemon Meringue Pie

If there’s one thing Ryan requests time and time again, it’s pie. If there’s one thing Ryan doesn’t get time and time again, it’s pie. I just don’t like making pie! I know it’s not THAT hard, but since I don’t like pie, I have a heck of a time making one. Lucky for Ryan, it was his birthday a few weeks ago and I promised I’d bake him whatever he wanted. It just had to be pie- and it must be lemon meringue.

From the first time Ryan tried my mom’s lemon meringue pie, he was hooked. The zippy lemon flavor paired with the towering meringue-what isn’t there to love? Plus, it’s made from my grandma’s tried and true recipe. You just can’t mess with a recipe that’s been used for years and years and years.

After waiting a good three weeks after Ryan’s birthday, he turned to me and said, “So…today’s the day you’re going to make that pie?!”  *insert twinkling eyes here*  I decided it was now or never, so I called my mom, went over a few directions and started making the pie. A few more calls, a few “I don’t think it’s going to taste good!” statements, and one very overworked Dottie due to the meringue taking 25 minutes just to semi-set on speed 10 (it should only take 5-1o minutes for a stiff consistency meringue), the pie was done. And guess what. Ryan said it tasted just like my mom’s! Success at its finest! 🙂

Poor Dottie working her magic on speed 10:

 

 

 

 

 

 

 

 

 

Enjoy this family recipe!

Lemon Meringue Pie

Recipe from Grandma Helen S.

Makes 2 pies

*Use deep dish pie plates*

Graham cracker crust

Double the below recipe, as pie recipe makes two pies

1 1/4 c. graham cracker crumbs

1/4 c. sugar

1 tsp cinnamon

1/4 c. butter or margarine, melted

Combine all ingredients, and press into glass pie plate

Pie filing

1 large and 1 small box of lemon cook and serve pudding

1 1/2 c. sugar

1 c. lemon juice (use Minute Maid Premium, found in the freezer section if possible)

 

 

 

 

 

 

 

 

 

5 egg yolks

3 c. water

dash of salt, and a little butter

Meringue
9 egg whites- Eggs must sit out at least 4 hours

1 c. sugar

Mix pie filling, sugar, and lemon juice together. Add egg yolks and water. Cook on medium- high until thick, bringing to a rapid boil. Make sure to stir constantly! Add a dash of salt and a little butter.  Cool 5 minutes, stirring twice.  Pour into cooled pastry crusts.

For Meringue: Make according to box, but instead of 3 egg yolks and 1/3 c. sugar, add the 9 whites and 1 c. sugar. Bake as directed, until slightly to golden brown.

Cheeseburger Macaroni

As I’ve expressed in the past, I love a good hotdish. My heart skips a beat when I know I’m going to have it for a meal, and I just about jump out of my shoes in excitement. Sad, huh? You’d think this reaction was for going on a trip or something! What can I say besides I don’t get to have hotdish too often!

Ryan was gone awhile back, so I made this cheeseburger macaroni recipe I had found on Pinterest. I really enjoyed it. It’s creamy, filling, and has a little kick to it. Mine turned out nothing like what Amanda’s did from her blog Kevin & Amanda. I don’t know it if was due to the fact that I didn’t have elbow macaroni or if it was due to the fact that I looked away for 3.5 seconds and my roux was going crazy. Still tasted delicious though, that’s for sure! May not look cheesy, but it tasted cheesy!

 

Cheeseburger Macaroni

Recipe from Kevin & Amanda

1 lb hamburger, browned

1 c. elbow macaroni

1 package taco seasoning

1 can Rotel tomatoes and green chilis

2 c. beef broth or water

 

After browning hamburger, add taco seasoning, Rotel, broth/water, and macaroni. Heat to boiling, then reduce heat and cover. Simmer for 12-14 minutes until macaroni is tender.

While that is cooking, make the cheese sauce:

2 Tbsp butter

2 Tbsp flour

3/4 c. milk

1 c. shredded cheddar cheese

1/2 tsp. salt

1/2 tsp. pepper

Melt the butter in a saucepan. Whisk in the flour and cook for 5 minutes until fragrant and light brown (Make sure to whisk the entire time!). Whisk in the milk and bring to a boil. Whisk until smooth and thickened. Remove the pan from heat, and add the cheese, stirring until fully melted. Pour the cheese sauce over the hamburger mixture, and gently stir to combine.