Friday is PIE DAY!

It has been a whirlwind of activity in my kitchen today. My PIE DAY pie was created and baked throughout the day, and I have been making desserts for a wine tasting party that we are lucky enough to attend tonight.

For this weeks PIE DAY, I wanted to bake something that would be worthy of a May Day celebration.  Fresh berries and fruit came to mind, but we're still a bit early for much good fruit.  However, I found some organic blackberries on sale yesterday, and that seemed like a good start.  Lemon struck me as a bright springy combination with blackberries, so I came up with a May Day Meringue Pie. 

It's still cooling, and I have to get dressed for the party, so the recipe and taste report will follow tomorrow.
I can hardly wait for a slice!

Ok-  Here is the recipe for the May Day Meringue Pie!

1 9" pie crust, prebaked

Lemon Filling
1 c sugar
7 T cornstarch
1/4 t salt
2 1/2 cups milk
1/2 stick butter
4 egg yolks
1/2 c lemon juice
1 T lemon zest

-combine the sugar, cornstarch and salt in a medium saucepan
-add the milk, and whisk until smooth
-cook over medium heat, stirring constantly, until it comes to a boil and starts to thicken
-remove from heat, temper egg yolks, then stir in egg yolks
-bring this mixture back to a boil
-reduce heat to low and cook for 2 more minutes
-remove from heat and add butter, lemon juice and zest
-whisk until well blended and completely smooth.
-set aside to cool
-when cool, pour into prepared crust

Meringue

4 egg whites
6 T sugar
1 t lemon juice

-beat egg whites, adding sugar and lemon juice slowly, until soft peaks form
-starting at edges of pie, spread meringue into a tall ring around edge of pie
-bake at 350 degrees until meringue is lightly browned
-let cool to room temperature, then chill in refrigerator for an hour
-fill center with fresh, organic berries, slice and serve!