From the Motherhouse Kitchen: Lemon Meringue Pie Each Holy Thursday, our Motherhouse Chefs, Cindy and Jan, prepare Lemon Meringue Pie for dessert. It’s our tradition that after Holy Thursday Mass, Sisters and guests gather for a buffet dinner in the dining room, after which the current General Superior serves the pie to all in attendance. We’re often asked for the recipe, and thought since many folks are looking for a good summer dessert, it’s the perfect time to share it with our online community. Lemon Meringue Pie 1 baked pastry shell1 C sugar¼ C cornstarch½ tsp. salt1 ½ C water (in bottom half of double boiler)3 eggs, separated¼ C lemon juice1 Tbsp. butter3 Tbsp. confectioners’ sugar Directions: Preheat oven to 350⁰. Bring water to boil. Combine sugar, cornstarch, and salt in top of double boiler. Stir constantly until thickened. Whisk egg yolks and add some of the above mixture and beat well. Combine rest with remainder in double boiler. Cook for two minutes and remove from heat. Add butter and lemon juice. Cool completely. Pour into pastry shell. Beat egg whites until stiff. Gradually add confectioners sugar until well blended. Spread over filling. Bake until meringue is brown. Cool and enjoy!