Ever have your home painted and feel inspired? My master bedroom and bath are now a warm, buttery yellow color…White Raisin from Sherwin Williams to be exact and it just makes me happy!

You might wonder why I would be writing about my new wall color. I’m inspired and so I’m making a Lemon Meringue Pie! Want a wonderful recipe to make with your children? They will love watching the meringue brown up in the oven!

Recipe for Pie Crust

1 1/4 c. all-purpose unbleached flour
1/2  tsp. salt
1/2  tsp. granulated sugar
1/2 c. unsalted butter, chilled and cut into small pieces
1/2 tbsp. sour cream
2 to 3 tbsp. ice water

Place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade and pulse to combine. Add the sour cream and give a pulse.

Sprinkle 3 tablespoons of ice water over the mixture and pulse until dough comes off the sides. Add more ice water if needed, one tablespoon at a time. Shape the dough into a ball with your hands and flatten into a disk. Dust lightly with flour, wrap in plastic and refrigerate at least 30 minutes before rolling out.

To roll out the dough, lightly dust the rolling pin and counter top with a little flour. Roll out the dough into a circle that measures 20 inches larger than the pie pan you are using. Lightly flour the top of the dough. Fold the dough in half, then in half again. Place the folded dough in the prepared pan and unfold. Trim the excess dough to half an inch and fold under around the edges. After shaping, chill the dough for at least 30 minutes before filling or baking.


1-1/4 cups sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
1-1/2 cups water
3 eggs, separated
Zest from 1 large lemon
1/3 cup fresh lemon juice (juice from 1-1/2 medium lemons)
1 tablespoon butter

Preheat oven to 350°F.

Combine the sugar, flour, salt and water in a heavy saucepan. Stir constantly over medium-high heat until mixture boils. Boil, stirring constantly and vigorously, for 1 minute. (A long-handled spoon to stir with really helps here to get you back from the heat.) Remove from heat.

Slightly beat the egg yolks in a bowl with a fork. Mix about one-third of the boiled mixture with the egg yolks; then pour the egg yolk mixture back into the pan with the boiled ingredients, and cook for 1 more minute, stirring constantly and, again, vigorously. Remove from heat, and add the butter.

Add the lemon zest and lemon juice. Stir to mix thoroughly.

Pour into cooled, baked 9-inch pie crust and top with meringue (recipes follow), sealing meringue to edge of pastry. Bake in a 350°F oven 12 to 15 minutes or until nicely browned.


3 egg whites, at room temperature
6 tablespoons sugar
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar

Beat the egg whites at high speed with an electric mixer until soft peaks form. With mixer running, add the cream of tartar, then gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form. Beat in the vanilla.

Pile atop pie, and bake at 350°F for 12 to 15 minutes, or until lightly browned. Enjoy!