"So the pie isn't perfect? Cut it into wedges. Stay in control, and never panic." ~ Martha Stewart

When we went to my nephew's reception in Vermont weekend before last, I made some cookies to add to the dessert table. I have said many times that I am not much of a baker, but I found a recipe that I thought would appeal to me - and it did! Buttery, Lemon Lace Cookies were very easy to make, and were delicious (at least to me - I ate way more than my share). I made them again to share at our knitting gathering last weekend. The end result however, was that I was left with several naked lemons (having been zested for the cookies). Knowing that my birthday group would be meeting to celebrate our June birthdays, I offered to bring Lemon Meringue Pie. I had never made it before, but figured that it would be a good use of my leftover lemons.

The first thing that I did was make a Press-in Shortbread Pie Crust. While I love shortbread, I confess that this choice, over a traditional crust, was because the last regular pie crust that I tried to make was a complete disaster. That pie was saved because I had a store-bought crust in the freezer. While crumbly, the shortbread crust was just right for this pie. I will try my hand at traditional ones again - sometime!

Cooking the lemon custard stove-top.

Into the pre-baked, shortbread crust.

We met at Laurel's house for our gathering. There were oohs and aahs as we toured her new kitchen, and further exclamations as we sampled her chocolate and peanut butter convection (pictured below).

I must say that the pie tasted great, though it was a bit soupy, and not particularly beautiful when it was cut.

I love that my friends like to eat and laugh as much as I do!