I love pie. I don’t think there’s a pie I don’t enjoy (except mincemeat…I never have liked that one). Lemon meringue pie is one I remember my grandmother teaching me how to make when I was little. It stood out to me how many steps were involved between boiling the filling with its egg yolks and then using the separated whites to fluff the meringue. I filed it away as it being a special pie because not only was it laden with steps to follow, she told me it had been my grandfather’s favorite.
So when I met my husband and he was coming to visit me for the weekend early on in the dating years, I had this fabulous idea to bake him a lemon meringue pie. I made a homemade crust and baked the shell, slowly boiled the filling so it wouldn’t scorch and then baked that part, carefully and patiently fluffed the meringue with clean beaters so the peaks would form properly and watched it baking until they showed a tinge of golden brown. The pie turned out beautiful!
After dinner, I pulled the surprise out. He likes just about all food and isn’t a picky eater. I plated the slices of pie and served us. I devoured mine. Then I noticed he was taking a bite, then putting his fork down for a long time. Then he’d take another bite and follow the same pattern. Something was wrong. I asked and he said it tasted great.
Later that night, he confessed he hates pudding and pies because of the texture. Glad he told me! Ok so I had a whole pie to myself now. I
actually have never made lemon meringue pie since. That was 14 years ago. Ha. I’m writing this slice because next to my couch is a food magazine with a meringue pie on the cover and it reminded me of that silly memory of how I learned my husband doesn’t like certain desserts. I’m also thinking that I’m going to go ahead and make that pie again soon to enjoy.