I suffer from innumeracy (and numerophobia and arithmophobia) but I appreciate the work that mathematicians and scientists do/have done/are doing. I am especially grateful for those who teach math and science, even in the face of attacks from legislators and religious extremists. Here in Louisiana, we just had BESE (Board of Elementary and Secondary Education) vote to add a provision to the standards laid out in a poorly named state law (the Louisiana Science Education Act) to encourage teachers to challenge evolution and climate change in their science classrooms.
Is it a surprise that Louisiana ranks poorly in national comparisons of science testing results?
Anyhoo, I also celebrate March 14th because I like pie. This one is a recipe my mom took off the back of the cornstarch box many years ago.
Corn Starch Lemon Meringue Pie
1 cup sugar
1/4 cup corn starch
1 1/2 cups cold water
3 egg yolks, slightly beaten
Grated peel of 1 lemon, chopped fine
1/4 cup freshly squeezed lemon juice
1 tablespoon butter
1 baked (9-inch) pie crust (I prefer graham cracker)
3 egg whites
1/3 cup sugar
1 teaspoon corn starch
Preheat oven to 350°F.
Combine 1 cup sugar and corn starch in medium saucepan. Gradually stir in water until smooth. Stir in egg yolks. Bring to a boil over medium heat, stirring constantly, and boil one minute. Remove from heat. Stir in lemon peel, lemon juice and butter.
Spoon hot filling into pie crust.
Beat egg whites in small bowl with mixer at high speed until foamy. Mix 1/3 cup sugar with 1 teaspoon corn starch and gradually beat into egg whites. Continue beating until stiff peaks form. Spread meringue evenly over hot filling, sealing to edge of crust.
Bake 15 to 20 minutes or until golden. Cool on wire rack at room temperature for 30 minutes; refrigerate for 3 hours before serving.
Oh, and before you make your own pie crust using a pie plate you inherited, make sure it is 9 inches. As you can see from the picture, mine is actually closer to 10 inches!
Graham Cracker Pie Crust
1 1/4 cup graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
Mix together graham cracker crumbs and sugar in a medium mixing bowl. Pour in melted butter and stir to combine. Press into a pie plate, being sure to press down well on the bottom and sides. Bake for 8 minutes in a 375 degree F oven. Allow to cool before using.