GUYS IN THE KITCHEN

With a little extra free time on their hands this past weekend, the guys decided they wanted to make a lemon pie. Reuben rolled out the crust and baked it. Here, Tom cooks the lemon filling on the stove. Stir, stir, stir, Tom!

Reuben whisked up a meringue by hand. Not too bad for a first try!

Nathaniel served as general supervisor and provided background music and comedic entertainment while the others mixed, stirred, and baked. I finally got to hear "I've Got the Magic in Me" and can now say I approve of Tom's current favorite tune. (Well, it's one of Tom's current favorites!)

Voila - the finished product! Deeee-licious!

LEMON MERINGUE PIE

1 9-inch pie shell, baked

1 and 1/4 c. sugar

1/3 c. flour

pinch of salt

juice of 2 lemons

3 eggs, separated

1 c. boiling water

1 Tbsp. butter

Beat yolks in top of double boiler. Add sugar, beat; add flour, beat. Add lemon juice and grated peel of one lemon. Mix well. Add boiling water, and cook in top of double boiler over hot water until thick. Add butter. Cool before pouring into crust. Top with meringue and bake until lightly browned.

MERINGUE

3 egg whites

6 Tbsp. sugar

1/4 tsp. cream of tartar

1 tsp. vanilla (optional)

All ingredients should be at room temperature. Beat egg whites until soft peaks form; gradually add cream of tartar, then sugar, and last vanilla. Beat until stiff peaks form. Spread meringue over pie, being careful to seal to edges of crust. Bake at 350 degrees for 15-20 minutes, or until lightly browned.