After my freshman year of college I spent the summer baking and waitressing at the Seaward Inn, in Rockport, Massachusetts.
Much to Mrs. Cameron’s bafflement and exasperation I couldn’t produce a lemon meringue pie to save my life. Lord knows I tried.
Muffie Puloni and Tom King coached and cheered me on, but the custard was lumpy, the eggs “cooked,” the meringue separated and wept, and I wanted to cry right along side it. The weeks went by and I baked one disastrous lemon pie after another, until Mrs. Cameron gave up and assigned me apple, blueberry, strawberry and pecan pies to bake. Much to my relief and that of my fellow kitchen mates.
This evening I decided to “face” this old foe. And lo and behold I have produced a delicious lemon meringue pie! 🤩🥳
I’ve decided the recipe is fussy (I broke out my old Seaward Inn cookbook), but workable. I think my 19-year old self was perhaps not patient enough with the details of the recipe.
When life gives you lemons….
🍋🥧🍋
