Amelia Bedelia

Perhaps one of my favorite children's books of all time, Amelia Bedelia has always been a book that I have enjoyed to read since I was little and even now. The first time I read it I couldn't put it down and it still makes me laugh like it once did. It is pretty clever how Peggy Parish was able to create a character who took every command that was given to her literally. Amelia is just simply unique and takes the saying "The simplest phrase can have a thousand meanings" to heart. The way that she interprets everything is quite different from the way Mr. and Mrs. Rodgers interprets things. In the end the only thing that keeps her from getting fired is that she makes a mean lemon meringue pie, which I happen to love. I think that lemon meringue pie is amazing and I would gladly have Amelia Bedelia as my housekeeper if she made me some on a daily basis! Because I love lemon meringue pie so much, I am going to provide the recipe below! I hope you enjoy!
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1 9-inch refrigerated piecrust
1/2 cup cornstarch
2 cups granulated sugar
Kosher salt
3/4 cup fresh lemon juice
4 eggs, separated
2 tablespoons unsalted butter
1/4 teaspoon cream of tartar

Bake the piecrust according to the package directions. Let cool.

In a medium saucepan, combine the cornstarch, 1 1/2 cups of the sugar, 1/4 teaspoon salt, and 1 3/4 cups water. Place over medium-high heat and cook, whisking, until very thick. Add the lemon juice. Remove from heat and whisk in the egg yolks. Return to medium heat and cook, whisking, for 3 minutes more. Pour through a strainer into a large bowl. Stir in the butter. Let cool 10 minutes, stirring occasionally. Pour into the prepared piecrust and refrigerate 2 hours or overnight.

Heat broiler. Add the egg whites to the bowl of an electric mixer fitted with the whisk attachment. Beat the whites until foamy. Add the cream of tartar. With the mixer on medium speed, slowly add the remaining sugar and beat until stiff peaks form. Spoon the meringue over the chilled filling, leaving a 1/2-inch border of filling exposed. Broil until browned, about 1 minute. Serve immediately. (Because the eggs in this recipe aren't cooked, there's a risk of food-borne illness.)