Musings from a servantless, stay-at-home, cooking-obsessed mom
Another invaluable kitchen assist- I think this came free with a bag of lemons, but I use it all the time. Wonderful the way it allows you to fully leverage your arm strength and strains out the seeds. Simplicity at its best!
Voila!
Whisking the yolks in a double boiler.
Addition of meringue to lighten them up.
That mixture heads into the crust.
Dollops of meringue on top.
I wish I had a mini photo studio for food because the green in these pics makes things look a bit icky. However, this pie looks GORGEOUS! YUM! CAN’T WAIT TO EAT THIS!
My Nanny and Papa discovered this recipe at a restaurant convention in Chicago decades ago. This pie has been a family favorite for as long as I can remember. One reason it’s so good is that it’s real lemon flavoring and fluff, pure and simple. You know those freaky lemon pies with the weird, translucent, yellow, gelatinous interiors? BLECH! This is the complete antithesis of those!
Thinking grilled halibut with mango salsa, grilled fennel, a tomato salad, whole wheat bread on the side and either the Grgich Hills Fume Blanc or the Qupe’ Viognier-Chard. At this point hoping to also make the lemon meringue pie as I’m having a serious yen for it. On the other hand, I also feel like I could go to sleep right now for the rest of the night!
musings from a stay-at-home, cooking-obsessed mom
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