Yes, today is Pi Day, so go out and enjoy the magical day the number 3.14 brings to the world. For those who are wondering what the heck Pi Day is… it’s a day to commemorate the mathematical number Pi. March 14th marks the day on which math enthusiasts and pie lovers alike celebrate it, and this is not by accident.
But before you go……
Pi is the most studied number in mathematics, and for good reason. The number pi is integral to our understanding of geometry. Pi has uses in physics, astronomy, and mathematics. Pi is used in architecture and construction as well and has been a vital part of everything from arches and bridges to the Pyramids of Giza.
Here are some fascinating facts about pi:
The symbol for Pi has been in use for over 250 years. Pi is actually a part of Egyptian mythology. People in Egypt believed that the pyramids of Giza were built on the principles of pi and. who can argue that!
Since the exact value of pi can never be calculated, we can never find the accurate area or circumference of a circle.
March 14 or 3/14 is celebrated as pi day because 3.14 are the first digits of pi. Math nerds around the world love celebrating this infinitely long, never-ending number.
And now you know more than you didn’t know you wanted to know?
BUT LET’S FORGET ABOUT ALL THAT AND GET DOWN
TO WHAT WE REALLY WANT TODAY…A NICE PIECE OF PIE!
Looking for a Light, Lemony and Delicious Dessert,
This one will please no matter what the season!
LEMON MERINGUE PIE
7 EGGS – separated
ZEST FROM TWO LEMONS
1 ¼ CUPS SUGAR
½ TSP CREAM OF TARTAR
½ CUP LEMON JUICE – freshly squeezed
3 TBS CORN STARCH
1 TB FLOUR
1 9 or 10-inch PIE CRUST – prebaked
Preheat oven to 350º.
In a double boiler (not aluminum) with simmering water, add the egg yolks and whisk slowly while adding 1 cup of sugar, 3 Tbs cornstarch, 1 Tb flour and lemon juice. When all is incorporated, continue to whisk until the mixture is quite thick. Stir in the lemon zest and remove from the heat to allow to cool. Beat the egg whites until they hold soft peaks, incorporate 1/3 of the egg whites into the cooled lemon mixture using a spatula and mix in thoroughly. Pour into the baked pie crust. Add the remaining sugar with the cream of tartar to the remaining egg whites, a little at a time, beating after each addition until almost stiff but not ry. Pile it on the lemon filling covering it completely to seal the edges. Swirl the top to make it fluffy and not flat. Place the pie on the middle shelf of the oven and bake until you see the meringue starting to brown. Be careful as it can easily burn. Depending on your oven this can take between 5 and 10 minutes. Remove from oven and let cool completely before serving or refrigerating.
Note: Since my family likes mile high meringue, if I have additional egg whites in the refrigerator, I will add a few more and increase the sugar a little and use 1 Tsp cream of tartar. This makes a very nice presentation.