Thanks for posting the pix Karen! It was great, as always, getting together with old friends and new. Yes, Annie, we did nothing but eat and talk. And laugh of course. What could be better than that? The food was delicious and the company delightful. And a good time was had by all. I'm looking forward to the next get together in San Antonio when Sharon and Clive breeze through. What fun!!!

Not for my DH! Doesn't like much of anything citrus. He'll choose Apple, Peach, Berry, Chocolate or nothing over lemon. I love lemon anything (as long as it's well done), however, I don't like meringue so often skip the pie or scrape it off. I'd rather have real whipped cream on mine! Hmmm.....I have some lemons and haven't made my EX's grandmother's Lemon Bars in a long, long time!! I may have to dig out the recipe! They were so good. She never used a recipe for anything so when I was trying to figure it out, I had to stand in the kitchen with her and slow her down to guess/estimate the quantities of the ingredients! LOL I came pretty close. Deanna

Here is Ann Landers' Lemon Meringue Pie recipe: Ann Landers' Best Ever Lemon Pie And Meringue CDKitchen http://www.cdkitchen.com Serves/Makes: 8 : Difficulty Level: 3 : Ready In: 1-2 hrs Ingredients: 1 baked 9-inch pie shell 1 1/4 cup granulated sugar 6 tablespoons cornstarch 2 cups water 1/3 cup lemon juice 3 egg yolks 1 1/2 teaspoon lemon extract 2 teaspoons vinegar 3 tablespoons butter ***Never-Fail Meringue*** 1 tablespoon cornstarch 2 tablespoons cold water 1/2 cup boiling water 3 egg whites 6 tablespoons granulated sugar 1 teaspoon vanilla extract 1 pinch of salt Directions: Mix sugar and cornstarch together in the top of a double boiler. Add the two cups of water. Combine egg yolks with lemon juice and beat until well mixed. Add to the rest of the sugar mixture. Cook over boiling water until thick -- about 25 minutes. This does away with the starchy taste. Now add the lemon extract, butter and vinegar, and stir thoroughly. Pour mixture into deep 9-inch pie shell, and let cool. Cover with meringue, and brown in oven. Never-Fail Meringue Blend cornstarch and cold water in a saucepan. Add boiling water, and cook, stirring until clear and thickened. Let stand until COMPLETELY cold. With electric beater at high speed, beat egg whites until foamy. Gradually add sugar, and beat until stiff but not dry. Turn mixer to low speed; add salt and vanilla. Gradually beat in cold cornstarch mixture. Turn mixer again to high, and beat well. Spread meringue over cooled pie filling. Bake at 350 degrees F for 10 minutes or until top is lightly browned. This recipe is from CDKitchen http://www.cdkitchen.com

Honu, I'm so glad you liked it! It looks lovely - thanks for the cut view! I've never made up a pie before so I'm psyched that you liked the flavors together. My nephews are used to my experimental cooking but I can tell you I do not bat 1000 - more like 700. When this cooled and I cut it and it actually looked like a pie I was so thankful. When I tasted it and liked it I was thrilled. When the boys finished it in one sitting I knew it was a winner. I know it's a lot of steps, but now that I know how to do it, I plan to keep making it. Merry Christmas!