Lemons

I made another pie, this time inspired by the many, many lemons ripened on the tree. New York Times Cooking featured a Tart Lemon Pie recipe by Erin Jeanne McDowell with more than a cup of lemon juice and no meringue; just what I needed. I bought pie weights, but not enough to fill the pan to pre-bake the crust and I read how one can use sugar as pie weights and then delight in the caramel flavor in the recipe. Nothing worked out for me because I still didn't have enough volume to fill the pan, which, as it turns out, is OK, and the sugar got everywhere, leaving me doubting that I got anywhere near the amount called for in the recipe. The flavor was exceptional without a hint of caramel and I'm certainly making it for our Easter bash.

The lemon custard called for six egg yolks and I had plenty of egg whites to celebrate Ruth Graves Wakefield (June 17, 1903 – January 10, 1977) with the Toll House Cookie recipe to see about chewiness. I used three in half a recipe and the cookie was chewy.

I have not yet successfully shared pie pieces for tasting. Heretofore, any kind of container or bag sufficed for dropping off samples. Pies require a supportive structure, preferable pie slice shaped and non disposable. I'll let you know what I find.