Lemon Meringue Pie

Fort the Filling:

·         1 cup of sugar

·         2 cups of water

·         6 tablespoons of cornstarch

·         2 tablespoons of butter

·         6 tablespoons of lemon juice

·         1 teaspoon of lemon zest

·         3 egg yolks

·         Salt

Fort the Crust:

·         2 cups of flour

·         2 tablespoons of butter

·         2 tablespoons of shortening (Crisco)

·         1 tablespoon of sugar

·         5 or 6 tablespoons of cold water

·         ¼ teaspoon of salt

For the Meringue:

·         3 egg whites

·         6 tablespoons of sugar

·         ¼ teaspoon of cream of tartar

·         ¼ teaspoon lemon juice

Instructions:

1.       In a sauce pan, bring water, sugar, salt, and butter on medium heat

2.       in another bowl, mix the corn starch with ¼ cup of water, then add the egg yolks and beat together

3.       Once the water comes to a boil, add the lemon juice

4.       Slowly, add in the egg yolk and corn starch mixture

5.       Mix rapidly until it is well cooked

6.       Remove from heat and add the lemon zest. Let cool.

7.       In a bowl, bring together the shortening and the flour and mix together softly with your hands

8.       Next add the butter, which has to be hard and chopped

9.       Then add the water, salt, and sugar and mix well with your hands

10.   Let the dough rest for 20 minutes in the refrigerator

11.   After 20 minutes, roll out the dough and place it on a pyrex (you don’t have to grease it before hand)

12.   Brush some water on the dough to avoid shrinking and let it rest for 20 more minutes in the refrigerator.

13.   Then, bake the cookie in a 350 degree oven for approximately 25 minutes

14.   Let the cookie cool before adding the filling

15.   Prepare the meringue, firstly beat together the egg whites

16.   Add in the sugar, cream of tartar, and lemon juice and keep beating until the desired consistency is reached

17.   Once the cookie is cooled, add the meringue, the frosting, and bake in the oven for 5 more minutes just so that the meringue can turn slightly brown

18.   Garnish as desired and serve preferably

cold

Back To School What's In My Backpack

I cannot believe it's been a year since I last wrote a back to school post. Back then, I was a year younger, less experienced, and a tad more immature than what I am now. The start of a new year means a new chance to be you. A new chance to do what you want and be who you want to be. You start from zero, academic-wise and relationship-wise, at least in my case. This year I am looking forward to making the most of the time my friends and I have left together (a total of two years until it is time for us to leave our good old high school for good and enter the world of college).

{What better way to start a new school year than with brand new, shiny, and girly materials? (Target)} 

{Rainbow colored pens, highlighters, a glue stick, giant clips (Target), mechanical pencils, lead, sharpies, and a beautiful pencil bag (Francesca's Boutique).}

{I honestly cannot live without a cosmetic bag. I usually carry a hand sanitizer, a mini hand cream, and a mini body splash (Bath and Body Works), deodorant, a mini toothbrush and toothpaste, Clean and Clear blotting papers (Target), Listerine tabs, gum, and an Eos lip balm.}