GINNA PARSONS: Husband takes hint; makes delicious pie

By Ginna Parsons/NEMS Daily Journal

I am fortunate that the Daily Journal lets me subscribe to a half-dozen magazines each year that inspire me with stories of food and gardens and everyday living. On any given morning, an issue of Cooking Light, Southern Living, Better Homes and Gardens, Mississippi Magazine, Bon Appétit or Martha Stewart Living might come across my desk.
After reading the magazines at work during my lunch break or while waiting on someone to return a phone call, I generally take them home to try out new recipes or decorating ideas or garden projects.
This past weekend, I took home the August 2011 issue of Southern Living, the one with the Lemon Meringue Ice Cream Pie on the cover. The issue has a very well-written article by Rick Bragg about the Smithville tornado in it, and I had passed the magazine off to my husband, Charlie, to read.
In the process, daughter Mary caught sight of the cover and asked if I’d make her a Lemon Meringue Pie. I reminded her that I don’t do desserts, at least not very well. My husband, unbeknownst to me, took all of this in.
The next thing I know, he’s at the grocery store, buying ingredients to make an old-fashioned Lemon Meringue Pie (the one in the magazine involved ice cream). So while I sat at the breakfast room table Saturday afternoon, watching the PGA championship and working crossword puzzles, Charlie was busy in the kitchen.
And after supper that night, he presented us with a delicious, lemony pie for dessert. I must admit, I could get used to this arrangement …

Lemon Meringue Pie
1 (14-ounce) can sweetened condensed milk
1⁄2 cup fresh lemon juice (about 3 lemons)
1 teaspoon grated lemon zest
3 egg yolks
1 prebaked pie shell
Meringue
3 egg whites
1⁄4 teaspoon cream or tartar
1⁄4 cup sugar
In medium bowl, combine milk, lemon juice, and zest; blend in egg yolks. Pour into cooled crust.
Preheat oven to 325 degrees. Beat egg whites with cream of tartar until soft peaks form. Gradually beat in the sugar until stiff. Spread over filling; seal to edge of crust. Bake for 12 to 15 minutes or until meringue is golden brown.
Makes 6 servings.
Ginna Parsons is the Daily Journal’s food/home/garden editor.