When we went to my nephew's reception in Vermont weekend before last, I made some cookies to add to the dessert table. I have said many times that I am not much of a baker, but I found a recipe that I thought would appeal to me - and it did! Buttery, Lemon Lace Cookies were very easy to make, and were delicious (at least to me - I ate way more than my share). I made them again to share at our knitting gathering last weekend. The end result however, was that I was left with several naked lemons (having been zested for the cookies). Knowing that my birthday group would be meeting to celebrate our June birthdays, I offered to bring Lemon Meringue Pie. I had never made it before, but figured that it would be a good use of my leftover lemons.
The first thing that I did was make a Press-in Shortbread Pie Crust. While I love shortbread, I confess that this choice, over a traditional crust, was because the last regular pie crust that I tried to make was a complete disaster. That pie was saved because I had a store-bought crust in the freezer. While crumbly, the shortbread crust was just right for this pie. I will try my hand at traditional ones again - sometime!
|Cooking the lemon custard stove-top.|
|Into the pre-baked, shortbread crust.|
I must say that the pie tasted great, though it was a bit soupy, and not particularly beautiful when it was cut.
I love that my friends like to eat and laugh as much as I do!