In 2014, I had the good fortune to meet a group of women who wanted to raise funds for the Riverside Arts Academy. Three sisters (Lorrie Mumpford, Kathleen Hamilton and Elizabeth Stralka) and Jane Block. I had been sent to meet with them at Cesar Chavez Community Center on what had to be the hottest day of the year. I stood in the lobby, which did not have air conditioning, as I skeptically listened to their pitch to raise money.  Being a government employee, I was only used to meeting with people who always wanted to profit from this type of pitch. But I listened and thought, I think this is the real deal. I think they want to do this as an honest to goodness community service. 

For the next two years, I worked side by side with them. I delayed my retirement and then became a volunteer myself to help them meet their goal. Our efforts raised over $80,000 to fund a program that teaches arts to young people. These women were all very easy to like and admire. In 2024, Jane was recognized by Riverside Woman Creating Change for her work to form the Rape Crisis Center, and to conserve natural spaces, such as designating Box Springs Mountains as park land (plus a zillion other community projects.) What a joy it was to work alongside Jane and the Vierrel sisters and give the Riverside Arts Academy a meaningful foundation.

One afternoon Jane called to tell me she had something she wanted to drop off. She arrived with a full bag of lemons, flour, sugar and eggs and announced that she had “brought me a lemon meringue pie.” All I had to do was make it. So even though I’m not the baker in the family, I knew someone who could make the pie that later we would share. Lorelei to the rescue!

This recipe is known as the “Mile-High Lemon Meringue Pie.” It is the perfect balance of textures and flavors. The best part is that it avoids one pitfall typical of meringue pies, the dreaded beading and weeping. The no-weep Italian meringue sits tall and fluffy over a lemon filling that is bright and tart.  

Recipe from America’s Test Kitchen

Ingredients for Lemon Filling

• 1 ¼ C Sugar
• 1 C Lemon juice (from 6 lemons)
• ½  C Water
• ¼  C Cornstarch
• ¼ t Salt
• 8 Large egg yolks (reserve four whites for meringue)
• 2 T Grated lemon zest
• 3 T Unsalted butter, cut into pieces and softened pie shell, fully baked and cooled (9-inch)

Ingredients for Meringue

• ½ C Water
• 1 C Sugar
• 4 Large egg whites (reserved from filling)
• ½ t Cream of tartar
• ½ t Vanilla extract
• Pinch of table salt

Directions for Lemon Filling

• Whisk sugar, lemon juice, water, cornstarch, and salt together in a large nonreactive saucepan until cornstarch is dissolved. 
• Bring to a simmer over medium heat, whisking occasionally, until mixture becomes translucent and thickens temp should reach 190 degrees. About 7 – 8 minutes. 
• Whisk yolks until combined, then temper them with the sugar mixture. Once tempered, stir into the saucepan with the remaining sugar mixture.  Add in zest and butter. 
• Bring to a simmer and stir constantly until the mixture is thick enough to coat the back of a spoon, about two minutes. 
• Strain through a fine-mesh strainer into the prepared pie shell and scrape filling off the underside of the strainer. Place plastic wrap directly on the surface of the filling and refrigerate until set and well chilled, at least two hours.

Directions for Meringue

• Adjust oven rack to middle position and heat oven to 400 degrees F. Combine water and sugar in a small saucepan. Bring to a vigorous boil over medium-high heat. Once syrup comes to a rolling boil, cook for four minutes (mixture will become slightly thickened and syrupy). Remove from heat and set aside while beating whites.
• With an electric mixer, beat whites in a large bowl at medium-low speed until frothy, about a minute.
• Add salt and cream of tartar and beat, gradually increasing speed to medium-high, until whites 
• hold soft peaks, about two minutes. With the mixer running, slowly pour hot syrup into whites (avoid pouring syrup onto whisk or it will splash). 
• Add vanilla and beat until the meringue has cooled and becomes very thick and shiny, five to nine minutes.
• Using a rubber spatula, mound meringue over filling, making sure meringue touches edges of 
• crust. Use a spatula to create peaks all over the meringue. Bake until peaks turn golden brown, about six minutes. 
• Transfer to a wire rack and cool to room temperature.
• Serve.