Shakespeare and Pie

Hello,
This is a monumental day for me! It is the start of my last semester of high school!!! Hooray!!! I am almost of here and on my way to bigger and better things! This is also the best semester of high school I have ever taken. I have about 3 real classes. Band, an independent study, a crazy block scheduling class, and Shakespeare. Shakespeare might be about the best class I have ever taken. The teachers are two of my favorite teachers from the high school. And the class is made up of people who want to be there to READ!! If you know me at all you know that I like reading. Between reading and baking my life is pretty complete. This class is the best of both worlds than. Because the teachers are allowing me to bring food to class. Hiphiphooray!!!!!!! (If you can't tell by the exclamation points I am a little excited!)
For the first day of class we are having a pie day!! I love pie. It is sooooo much fun to make and it tastes amazing. We are mostly having a pie day because one of the males, who is unskilled in the areas of food, demanded I make him a lemon meringue pie. Of course I jumped on the opportunity to make pie. So hence pie day.
I am just hoping that today and the rest of the semester are amazing. And with my schedule and my baking skills I honestly don't know how they couldn't be. So here is a lemon meringue pie recipe that can hopefully make your life better somehow. The recipe I got off allrecipes.com, but I put a little of my own flare into it.

Tradional Lemon Meringue Pie (with a twist)
Ingredients

• 1 cup sugar
• 1/4 cup Argo® OR Kingsford's® Corn Starch
• 1 1/2 cups cold water
• 3 egg yolks, slightly beaten
• 1 tablespoon grated lemon peel
• 1/4 cup lemon juice
• 1 tablespoon butter or margarine
• 1 pie crust made out of crushed Vanilla wafers and melted butter
• 3 egg whites
• 1/3 cup sugar

Directions

1. Preheat oven to 350 degrees F. Combine 1 cup sugar and corn starch in medium saucepan. Gradually stir in water until smooth. Stir in egg yolks.
2. Bring to a boil over medium heat, stirring constantly, and boil 1 minute. Remove from heat. Stir in lemon peel, lemon juice and butter.
3. Spoon hot filling into pie crust.
4. Beat egg whites in small bowl with mixer at high speed until foamy. Gradually beat in remaining 1/3 cup sugar; continue beating until stiff peaks form.
5. Spread meringue evenly over hot filling, sealing to edge of crust.
6. Bake 15 to 20 minutes or until golden. Cool on wire rack at room temperature for 30 minutes; refrigerate for 3 hours before serving.

Hope you have a wonderful life filled with pie and books!

Nancy