I plucked the two lemons from the lemon tree in our backyard. They were still warm from the sun when I used them.
I use this recipe each and every time I make lemon meringue pie, but I make one slight change: I replace the 1 and a half cups of water with milk. So much more creamier and tastier.
If you notice the meringue looks a little funny (errr, squirmy). I've had an icing applier thing that I haven't really gotten to use yet and so I thought, hey, let's use it for the meringue and make pretty little peaks just like in Martha Stewart (right, 'cause I imagine myself the new and improved Martha, though in reality I am far from it). I don't know a thing about icing applicators and it is obvious now because I chose the wrong tip and thus my meringue came out more like a squiggle (which on second thought, might be the perfect tip for writing on a cake). How does one get peaks in meringue?! Is it with a paddle?
For the cookie crust I used a cup and a half of Maria cookies with half a stick of butter, put it on a pie plate and baked for 10 minutes. Ta-da! Cookie pie crust.
Next time I make it, I will be using 3 lemons instead of 2. Living on the edge, AM KNOW RIGHT.
I made this for my love's birthday. Happy birthday babe.