Good morning. Gloria, my wife, has been gone on business and baby-sitting for almost a month now. I have seen her periodically, like at her mother's 80th birthday party in Iowa, and when she drove the 2 granddaughters down for a weekend from Las Vegas.
But, I have been hankering for a lemon pie for over a week now, so lo and behold, this morning I made one, finding 3 lemons in the fridge, and garnering a recipe I got from the internet nearly a year ago.
Now, what other goodie should I make, I thought. Well, we have such a nice group of people at the Fitness Club who arrive before 5 AM each morning during the week to let some of us "early birds" in. So, I think I will make and frost some brownies tonight to take in early tomorrow morning. I have a sampler of Starbuck's Sumatra coffee already ground, that I will take for them also.
Anyway, after my bicycle ride today, which I just completed, I think I will review some pictures I found in the garage yesterday from a 1995 trip to Ireland with my father who was 89 yrs. old when we traveled there together to do geneaology research there in Northern Ireland. He died in Dec. of 2001 at the age of 95 1/2.
Have a great day folks and think about me eating the lemon pie and sampling, no doubt a few frosted brownies tonight.
I kidded my wife via e-mail, reminding her about "The Little Red Hen," and eating a finished product. Ha!
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Grandma's Lemon Meringue Pie
This is the pie for all the true lovers of Lemon Meringue Pie.
1-1/4 cups sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
1-1/2 cups water
3 eggs, separated
zest from 1 medium lemon
1/3 cup fresh lemon juice (juice from 1-1/2 medium lemons)
1 tablespoon butter
1 baked, cooled 9-inch pie shell
Preheat oven to 350°F.
Combine the sugar, flour, salt and water in a heavy saucepan. Stir constantly over medium-high heat until mixture boils. Boil, stirring constantly and vigorously, for 1 minute. (A long-handled spoon to stir with really helps here to get you back from the heat.) Remove from heat.
Slightly beat the egg yolks in a bowl with a fork. Mix about one-third of the boiled mixture with the egg yolks; then pour the egg yolk mixture back into the pan with the boiled ingredients, and cook for 1 more minute, stirring constantly and, again, vigorously. Remove from heat, and add the butter.
Add the lemon zest and lemon juice. Stir to mix thoroughly.
Pour into cooled, baked 9-inch pie crust and top with meringue (recipes follow), sealing meringue to edge of pastry. Bake in a 350°F oven 12 to 15 minutes or until nicely browned.
Meringue
3 egg whites, at room temperature
6 tablespoons sugar
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
Beat the egg whites at high speed with an electric mixer until soft peaks form. With mixer running, add the cream of tartar, then gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form. Beat in the vanilla.
Pile atop pie, and bake at 350°F for 12 to 15 minutes, or until lightly browned.
--------------------------------------------------------------------------------
Note: Be sure to seal the meringue to the pastry edge when spreading it on your pie. To minimize "weeping", spread the meringue on the pie filling while the filling is hot. Also, remember that meringue pies cut better with a wet knife blade.
end recipe
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Note: Here are links to our piecrust recipes. Either standard or butter pastry is right for this pie.
Standard Pie Pastry
Butter Pastry
Graham Cracker Crust
Gingersnap Crust
Vanilla Wafer Crust
Chocolate Cookie Crust
Coconut-Shortbread Piecrust
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XXT
We have been married 37 years and while it took a few years to adapt to each other's idiosyncrasies, we intend to keep on keeping on, so to speak. She is quite busy with her business in Las Vegas, so is there 1/2 the time, plus her great ability with the grandchildren also takes a lot of her time. I work part-time at a nearby clinic and have increasing responsibility in the church which keeps me pretty busy also. Glad to hear from you and your interesting posts![THUMBUP]
LEMON BARS
½ CUP BUTTER
1 CUP ALL PURPOSE FLOUR
¼ POWDERED SUGAR
PINCH OF SALT
2 EGGS
1 CUP GRANULATED SUGAR
1 TSP SALT
JUICE AND ZEST OF 1 LEMON
¼ CUP FLOUR
½ TSP BAKING POWDER
PREHEAT OVEN TO 350
MIX FIRST 4 INGREDIENTS-best to do it in a food processor or with two forks
like pie crust
PAT DOWN IN PAN-should be crumbly
BAKE UNTIL SET- do not let it get too brown and dry
REMOVE FROM PAN
TURN OVEN DOWN TO 325
PLACE NEXT 6 INGREDIENTS IN FOOD PROCESSOR
POUR OVER SHORT BREAD
BAKE FOR 30 MINUTES OR UNTIL SET.
COOL AND CUT INTO PIECES-sprinkle with powdered sugar, enjoy
[THUMBUP][HEART][HEART]
Take care and keep in touch.
RE