Hope you all had a wonderful long weekend! A big celebration of family, bounty and the changing seasons. Basically the stuff of life.
All that Thanksgiving goodness got me thinking about doing another food post.
Lemon Meringue Pie is one of those desserts that, if it was store-bought, I could totally do without. The spongy meringue atop a sticky-sweet filling – it’s more than easy enough to pass on. But I do have this thing for lemons; so really it was just a matter of time before it called to me.
Once I tried making it from scratch a few years ago, and I haven’t looked back since. Again, having your own eggs makes all the difference, since this pie relies heavily on them. And all the goodness you get from fresh-squeezed lemons, well obviously, this is first and foremost a tribute to that.
The recipe I use comes from this awesome cookbook hubby bought years and years ago on a trip to Louisiana in his youth. Yes, he went to New Orleans during Mardi Gras, okay? But he came back with this cookbook, and so all was forgiven. It’s totally old-school; the recipes are submitted by “Mrs. Leonard Arbuckle”, for example. There’s even a chapter called “How Men Cook”.
In any case, the final product doesn’t last more than a couple of hours around here. The one exception, sadly, is that hubby isn’t really over-the-moon for lemon meringue pie. He even says stuff like “Why bother making that? What a waste of time”. Such a strange man.