I didn’t get to spend a lot of time with my relatives on my dad’s side but do remember the occasional trips up to Northern California. The most magical memory was asking my nana for a homemade lemon meringue pie and then watching her crank one out right in front of my disbelieving eyes – including the buttery, flakey crust. She didn’t even follow any recipe so I, one time, took meticulous notes in hopes of learning the process. Notes I have saved over 40 years. [Recipe below.]

This blahg is about the time I got my heart broken and realized in an instant that blood means nothing. I must have been in my pre or early teens when my dad took me up to visit his family during the holidays.

I went with an aunt (dad’s sister) while she ran some last minute errands. She was nice and I felt important tagging along to the stores.

In one store she picked up an item and told me it was for [a cousin who lived there in the same town]. I asked her why she was buying it for [the cousin]. I’m not sure why I asked but I think my intent was just to make conversation.

She answered sternly, almost annoyed: “Because. she’s. my. niece.”

I was a shy, introverted kid so I pursed my lips together and trembled internally while thinking “I’M your niece too.”

I didn’t care so much that I didn’t get a gift from her that year. I cared more that it didn’t even cross her mind what she had just said to me, how she made me feel. I knew, without a doubt, that I was a stranger and would always be. I didn’t tell my dad.

Blood is thicker than water … nope, not really.

NANA VALENZUELA’S LEMON MERINGUE PIE

Crust:
1 1/2 c sifted all-purpose flour
1/2 t salt
1/2 c shortening
4-5 T cold water

Preheat oven to 450 degrees.

Sift flour and salt together, cut in shortening. Sprinkle 1T water over part of mixture. Gently toss with fork, push to side of bowl. Repeat until all is moistened. Form into ball. Flatten on lightly floured surface. Roll until 1/8 inch thick. Fit pastry into pie pan. Trim 1/2-1 inch beyond edge. Design edge. Prick bottom and sides with fork. Bake in 450 degree oven for 10-12 minutes or until golden.

Filling:
1 1/2 c sugar
3 T cornstarch
3 T all-purpose flour
Dash salt
1 c hot water
3 slightly beaten egg yolks
2 T butter
1/2 grated lemon zest
1/2 lemon juice

In saucepan, mix sugar, cornstarch, flour, and salt. Gradually, add hot water, stirring constantly. Cook and stir over high heat until mixture comes to boil. Reduce heat, cook and stir 2 minutes longer. Remove.

Stir small amount of hot mixture into egg yolks while stirring, then pour egg mixture into hot mixture. Bring to a boil, cook and stir until thick. Add butter and lemon zest. Slowly add lemon juice, mixing well.

Pour into pie crust.

Meringue:
3 egg whites
1/2 t vanilla
1/4 cream of tartar
6 T sugar

Beat eggs, vanilla, and cream of tartar until soft peaks form. Gradually, add sugar, beating until stiff and glossy peaks form and all sugar dissolves.

Spread meringue over filling, seal to edge. Bake in 350 degree oven until golden.