Lemon Scones

-good morning sunshine!-

so i'll make this quick since we are literally on our way out the door to head down to ole Virginia for the weekend. i made these as a "good mornin' sunshine! - now these get oudda here." breakfast. aaaand they. are. delicious. i made these with my homemade butter and buttermilk, both of which made these guys super moist with a perfect crumb. add in the lemon zest and brown sugar for a hint of summer sweetness. oh and slather these babies with homemade blueberry jam (stay tuned for the next post..) and dudes - you will fall in love with mornings again.

LEMON SCONES

2/3c buttermilk

1egg

1 tbs lemon zest

2oz cold butter

2c flour

1tbs baking powder

1/4 tsp salt

1/4c packed brown sugar

*preheat oven to 375F, line your cookie sheet w/ parchment

*in a small bowl combine the buttermilk, egg and lemon zest

*in a larger bowl whisk together the flour, baking powder, salt and sugar

*quickly cut in the butter with your fingers or forks until the you have pea sized bits - a very coarse crumbs

*quickly stir in the buttermilk mixture until just combined - do not over stir!

*turn out onto a lightly floured surface and knead 6-8 times, quickly pat into 1/2" thick round

*place on your prepared sheet, cut into 8 wedges

*bake for 25 minutes until golden brown

*let cool then break into individual wedges

Dark Chocolate Orange Cranberry Crackels_(GF / Vegan)

-beat that hersheys-

do you remember halloween? no i don't mean the college through mid-to-late 20's halloweens of dressing up like some form of your morally repressed inner personality (aka "sexy kitty cat", sexy cowboy, nurse or any profession / animal with the prefix sexy attached), going out to a public party and doing vaguely shameful things, like meowing (if you still do this, stop). not that i've ever been so shamed, being from louisiana we don't have such things.

but no, that is not the halloween in which i am referring. i'm talking about putting a tutu on your face and dressing up like a sunflower. that's right - take a moment and indulge yourself...

-yes that is a tutu and no, i don't know what it looks like i'm about to puke-

yes, that is me at, i believe, age 9. mom, dad you wanna back me on that? and if you were wondering no, i am not wearing pants and yes, those are green socks over my shoes. and btw former self: sunflowers aren't usually pink. okay so we've all had a good chuckle on my behalf.

down to the really important stuff. halloween candy. that's why we dressed up like fools, parading ourselves around the neighborhood as shameful entertainment for the adults and stood at strangers' doors so they could ask stupid questions like "and what are you suppose to be". what do you mean?! i'm a sunflower you idiot! immediately your confidence begins to fade because you begin to realize, huh maybe i don't look as cool as i though i would. its a long night ahead little girl - and your socks are going to rip 10 minutes in. BUT, it was all so worth it once that bucket of cheap sugar is dumped out onto the living room floor. woo hoo! my favorites where (and still to this day) the mini chocolate bites - such as the ever wonderful krackel.

chocolate and crunchy somethings, need i say more? yum! but you know me better than that, i'm much to much of a crazed foodie to just go out and buy a bag of bite sized hershey chocolates. besides once you try my version, believe me you forget about the brand name krackels. because i am a serious chocolate purist i used seriously dark chocolate (90%), do not do this unless you know you can handle it. i am calling out for semi or bitter-sweet here (35 - 50%) try that first. i used crispy brown rice but you can use rice krispies if its easier. the addition of orange oil and the tart cranberries are just "adult" enough that i can see myself putting these out as a "finger food" dessert-ish item at a dinner party or better yet, a halloween party.

and fyi - these are rightfully called crack-els. honest to god; i ate half the batch. it started with "just the scraps" and moved on to just shamelessly eating face sized pieces. go ahead and calculate the chocolate (90%) load for that, about 30 minutes later i felt like i actually had just smoked crack , i ended up vacuuming my wood floor.

DARK CHOCOLATE ORANGE CRANBERRY CRACKELS

(gluten free & vegan)

* 8oz semi-sweet (or bitter sweet) chocolate

*2 cups crispy brown rice

*1/4 tsp orange oil

*1/3c chopped cranberries

*line a baking sheet with parchment

*over a double boiler melt the chocolate, stirring just until smooth

*take off heat and stir in the orange oil

*in a separate bowl combine the crispy rice and cranberries

*add the chocolate to the crispy rice, stir to completely combine

*evenly spread the mixture on prepared pan, place in frig for an hour to let chill

*break into pieces or cut into squares with knife

**flavor variations ideas:

coconut and chopped apricots: 1/2tsp coconut extract & 1/3c chopped apricots

cardamon & ginger: 1tsp ground cardamon & 1/3c chopped crystalized ginger

ancho chile & coffee: 1 tsp chile pwd & 1/4c coffee bits, about the size of cocoa nibs.

PPS: i also made a "pre workout snack" version with a mix of grapenuts and kashi puffed grains cereal - i love, love, love it! not very sweet and just guiltless enough you can consider it an energy snack.

Pan Seared Scallops w/ Lemon & Thyme

on a recent trip home my older brother and i took my parents out to dinner. this particular place is were we've celebrated just about every special / important occasion. in a city where strip malls abound amongst dive bars that double as places to get superb po-boys (check this review out - my favorite write up ever) this particular place is my comparatively tranquil little family's oasis. really though, i would venture to say its the amazing soufflés - a-mazin' - that began our love affair. i would believe you if you told me these two chefs taught the french. but besides the souffles; everything on the menu is just exemplaire and this visit didn't change that one bit. my mom order the scallops. hmm yes, scallops. how had i gone so long without scallops in my life. it seems i had totally overlooked them. what's wrong with me?!

quickly i gathered up a wild batch and let my stomach day dream about the wonderfulness i was about to embark on. simple, slightly sweet, slightly salty, light but yet filling and did i mention delicious? make sure to start with rinsed & dried scallops, a hot pan, season well and whatever you do - DO NOT over crowd (if you do they will steam and turn into tiny gummy bear textured hockey pucks). i seared some brussel sprouts and asparagus to accompany but you can do as you please.

PAN SEARED SCALLOPS w/ LEMON & THYME

8oz wild bay scallops

1-2 tbs olive oil (enough to coat large pan)

2tsp chopped fresh thyme

fresh squeezed juice from 1/2 lemon

salt

white pepper

*heat oil in pan over medium high heat

*rinse scallops in cold water, pat dry with paper towel

*season with salt and pepper

*add the scallops to the pan, allowing plenty of room between each, do not overcrowd!

*sprinkle half the thyme over the scallops

*cook 2-3 minutes or until the scallops give on their own from the pan (if you have to pull, its not ready)

*you should have a nice brown crust, this is what you need. if needed turn the heat up a tad

*cook the other side 2 minutes or so until they are give and are browned

*remove the scallops to a plate

*turn heat back up and quickly deglazed pan with the lemon juice. make sure to scrape up any brown bits and thyme

*let sauce simmer a few minutes then pour over scallops as you serve.

Kumquat Date & Honey Bread

before you let your brain wonder to fruit cake or something let me just tell you this is a great breakfast bread. yes, it is dense. yes, it is packed with fruits and nuts. and yes it has that "grown-up" taste to it - whatever that may mean. kids probably wont gorge themselves on this treat, nor will husbands raised in age of little hostess oatmeal pie "breakfasts". but i adore it. the flavors are deep thanks to the cinnamon and dates, bright thanks to the citrus burst of the kumquats and earthy due to the oats and flax. it has a subtle, yet lasting presence of honey and the walnuts make this a completely substantial snack for pre/ post exercise .

this would be great for diabetics or hiking heath-foodies. yum!

KUMQUAT DATE & HONEY BREAD

1c kumquat puree (seeds removed, pulsed in a processor)

3/4c honey

2 tbs coconut oil (or whatever you have)

2 eggs

1 tbs vanilla

1 1/4c whole wheat flour

1 c oats (not instant - i used multi-grain)

1/4c flax seed meal

1 tbs baking powder

1 tsp baking soda

pinch salt

1c chopped walnuts

1/2c chopped pitted dates

*preheat oven to 350F, lightly grease a loaf pan

*sift together the flour, oats, flax, baking powder, soda & salt

*in a separate bowl beat together the kumquat puree, honey, oil, eggs and vanilla

*stir in the kumquat mixture into the dry mix. stir to completely combine.

*fold in walnuts and dates

*pour into prepared pan and cook 40-50 minutes until toothpick is clean

Orangettes

i have a serious weakness for orangette. if you don't know what they are let me explain: take the best crap ever, boil it in sugary goodness then cover it in more deliciousness also know as dark chocolate. that about explains it. i had before now been able to keep my obsession at bay simply by rarely having these treats around me (when is the last time you came across some on a dessert menu? or starbucks?). but i have now unleashed a beast by tailor making these treats for myself (via fabulous oranges from my parents and 90% dark chocolate) and now, for the past month, have had at least 3-4 every single night before bed. all's well that ends well.

ORANGETTES

4 large oranges

1c sugar

1c water

5 oz unsweetened chocolate (or to your taste), chopped

5 oz 85% dark chocolate (or to your taste), chopped

*peel the oranges, cutting the rind into thin, even strips

*place all peels in large bowl, cover with cold water and let soak, covered overnight to 24 hours

*drain peels and place in pot of boiling water, let boil 2-3 minutes

*drain and repeat boil

*drain again and set aside

*in separate pan bring sugar and water to boil, add blanched peels and simmer for 45 minutes -1 hour

*remove peels to cooling rack, let them completely cool and "set" (about 6-8 hours)

*over a double broiler melt 3/4 of the chocolate

*take off the heat and stir in remain chocolate pieces until the mixture reaches 90F

*dip your candied peels in the tempered chocolate and place on parchment to cool.

Satsuma Almond Cake

i don't think anyone is aware of the fact that Louisiana produces some off the best citrus (in the whole friggin world). that's right - forget the totally worn out old florida navel oranges! annually my parents share their wealth and i get bundles of pink grapefruit, lemons & satsuma - sorry usps. anyways this monday morning the 1st of (hopefully many) my coveted fruits arrived at my door just as i was heading out to work. good way to start your day.

so that leads me to dinner last night. friends came over for dinner at the new apt and having all these delish satsuma sitting around staring at me demanded that i make this gluten free cake. the origins are italian and traditionally made with oranges and blanched almonds. i changed a few things: i added vanilla, used un-blanched almonds to give it a little extra layer of flavor and dressed it up a bit with a chocolate ganache wrap. oh and i served it with fresh whipped cream. what was the word my friend alexis used? i believe it was "heavenly" - i think - either that or "divine". I'm eating another piece right now - it only gets better with time. enjoy!

SATSUMA ALMOND CAKE

4 medium sized satsumas

6 large eggs

2 1/3c un-blanched almond meal / flour

1c sugar

1 tsp vanilla

1 1/2 tsp baking powder

CHOCOLATE GANACHE

3oz chopped bittwersweet chocolate

1/3c cream

1/2 tsp instant coffee granules

*make cake:

*place satsumas in cold water, bring to boil and cook for 2hours

*drain and allow to cool completely

*preheat oven to 375F, grease an 8" spring form pan

*puree whole satsumas (everything, peel and all) in blender

*in separate bowl whisk together almond meal and baking powder

*in large bowl beat together the puree and sugar

*add eggs one at a time, blending completely between each

*add in vanilla

*stir in almond meal mix, mix to combine

*pour into prepared pan and cook 1hour, until toothpick is clean

*allow to cool completely, remove from pan then ice edges w/ ganache

CHOCOLATE GANACHE

*heat cream over medium heat until bubbles form around edges

*turn heat off and add in chocolate and coffee, let sit 2 minutes then stir to combine

*let cool slightly then ice cake as desired

Persimmon Chips

see previous post concerning why / how this fruit chip creation has come into being. i found this recipe from a fellow foodie over at vanillagarlic. let me just explain that i only had the pleasure of eat 2 or 3. after i went to bed josh unapologetically consumed every last one of these chips - that's right i've found a way to trick him into eating 2 whole persimmons. of-course this time around i wish that at least a handful would have remained - i really liked these especially after discovering that they only cost 50 cents each. so in other words this was a $1 snack food. you can't beat that - you just can't.

PERSIMMON CHIPS

2 Fuyu persimmons

1 lime - juiced

1c sugar

1c water

*preheat oven to 200F, line pans w/ parchment

*slice the persimmons w/ a mandolin set to "2" or 1/16"

* sprinkle the lime juice over the slices

* in saute pan bring sugar and water to boil, then bring down to a simmer

*add persimmons and simmer for 2 minutes, take off heat

*with slotted spoon remove the slices and place on prepared pans

*cook in oven for 2 1/2 hours - flipping over each slice half way through. turn oven off and let the chip dry out for a few hours.

Persimmon, Date and Pecan Bread

up until about 2 years ago persimmons were one amongst a list of fruits that i was convinced simply could not be purchased from a grocery store. my father (in my mind) is the persimmon master. every time he would walk through the doors of our camp and plop down a few of those oddly cartoonish orange fruits i would get so excited because, in all seriousness those perfectly ripe little guys were a heavenly mix between an orange and jello. our family favorite ritual is to peel a few of them (enjoy all the mess), throw them in the freezer for about 30 minutes then gorge ourselves on the amazingly complex textures and tastes of this low country louisiana delicacy. as a matter of fact when josh and i were in town visiting my family a little over a month ago my dad trucked a few into the house. don't you love how some things never change?

when i moved to NYC i began to notice that persimmons were sold in the grocery. this was an interesting phenomenon considering this was never the case in louisiana. the logistics would never work out - from what i knew these things are all mush. try putting that in a pyramid and leaving it out for a week or two in hopes some poor schmuck would buy one. well i bought one one day - i just needed some kind of comfort food and this seems perfect. that was a horrific experience - yikes. biting into one of those, thinking you will get a mouthfull of sweet goo was like drinking from a cup filled with sprite when you thought it was water.

needless to say i had never heard of the other persimmons that happened to look just like my childhood ones. these are so grandly called FUYU persimmons and as i discovered; they are not suppose to soft and gooey like my beloved memories. ok, i can accept that then, but what the hell do you do with them then? make bread i suppose. i was rummaging around blogs and found a recipe for persimmon bread. alright then - lets make some changes and do this!

i really like the finished product, its great for breakfast or afternoon snack.

PERSIMMON, DATE & PECAN BREAD

1 egg

2/3c sugar

1 1/2 tsp vanilla

1 1/2 c grated persimmons (about 3)

1/3c oil

1 tsp baking soda

pinch salt

1 1/2c AP flour

1/4 tsp nutmeg

1/4 tsp ginger

1/4 tsp (heaping) cardamon

1 tsp cinnamon

1/2c chopped pecans

1/2c chopped dates

*preheat oven to 350F, grease a loaf pan

*whisk together the first 5 ingredients (through to oil)

*in separate bowl sift together the salt, flour and spices

*mix in oil mixture to just combine

*fold in pecans and dates

*pour into loaf pan and cook 45-50 minutes until toothpick comes out clean

Lemon Berry Muffins

what could be better than lemon and berries?especially blueberries. somehow they just work together, magic i suppose. so i've been on a muffin kick this past month. i think it may have something to do with my grand attempt to sneak more (or really just any) fruit into josh's diet. truthfully i just want a communist rule over his diet. well ok, i would rather just dictate everyone's diet.

with all that mildly creepy talk over with: these are perfect summer breakfast muffins. i made them in mini mode cus we love to just "pop" a muffin on the way out the kitchen. i used a mix of raspberries and blueberries - do what you wish i am sure they will be fine with just about any berry.

LEMON BERRY MUFFINS

(via Smitten Kitchen)

1c + 2tbs sugar

zest from 2 lemons

2c AP flour

2 1/2 tsp baking powder

3/4 tsp salt

4oz butter

1 egg

1 c buttermilk

2 tsp vanilla

berries to top

*preheat oven to 375 F, line muffin pan

*mash together the zest and 2tbs sugar to a grainy paste

*sift together flour, baking powder & salt

*in separate bowl cream together the butter and 1 c sugar

*add egg, beat to combine

*add buttermilk, vanilla and lemon sugar, beat to combine

*add four, beating just to combine

*spoon into prepared pan, top with a berry

*cook for 18 minutes for minis - longer for full size, check with a toothpick

Real Raw Lime Tart

i have to be honest, i am not a key lime pie fan at all. i think i just have this totally ridiculous idea that only people who live in florida, own a yacht and listen to jimmy buffet eat key lime pie. am i totally insane or is there a small part of you that totally agrees? alright whatever. here are the fun facts about key lime pie.

completely contrary to what i thought i knew; the traditional recipe for the pie is almost identical to a lemon meringue pie - substituting the obvious fruit. somewhere after the dessert started to travel the country the recipe was diluted to a graham cracker crust, sweet condensed milk, limes and whipped cream. ouch! ok, so the real recipe does call for sweetened condensed milk - this was evidently because fresh milk wasn't so easy to come by with out refrigeration (at the time of invention) and we all know it gets a little steaming down there in the keys. also strangely it is asked that the baker does not cook the filling, egg yolk and all (yikes!). the souring reaction between the lime juice and the condensed milk causes the filling to thicken on its own. the meringue of-course has to be quickly browned.

all very interested, but best of all: in 1965 a florida state representative tried to pass a law stating that anyone who made a key lime pie with anything but key limes would be fines $100. ha! it didn't pass. i love it. i wish i could do that for who ever named white chocolate - its not chocolate! as of 2006 key lime pie is the official florida state pie. good for them.

with all this said, i was flipping through my real raw cook book (i am determined to make as many of these recipes as possible while josh's butter loving taste-buds are away eat barbeque chips and kaft mac n' cheese) and i found this recipe for a lime tart. i thought i should just dive right into the lime experience. fine me if you like, but i did not use key limes, more like a handful of limes bought off my fruit stand guy around the corner for a dollar. my tart doesn't really look like theirs, maybe because i lacked tart molds - but its close! i have to say it is pretty delicious and very healthy. what more can you ask for?

REAL RAW LIME TART

TART SHELL

1c raw macadamia nuts

1/2c shredded unsweetened dry coconut

1 1/2 tsp lime zest

1 tbs lime juice

1 tsp vanilla extract

1/2 tsp fine sea salt

2 packets stevia

1 tbs agave nectar

*place nuts in the food processor, place them in the freezer for a about 15 minutes

*once chilled put the remaining ingredients in the processor and pulse until well combined.

*don't over chop it will get oily

*lightly oil (with any nut oil) 4 - 4" tart shells w/ removable bottoms. if you are not using a tart shell w/ removable bottom, just line your mold with plastic wrap.

*divide the "dough" evenly amongst the prepared shells. press into the mold to fully line.

*place in freezer for another 15-20 minutes to firm up.

LIME MOUSSE FILLING

2 ripe avocados, peeled and pitted

1/4c lime juice

2 tbs packed lime zest

2 tbs agave nectar

1 tbs coconut oil

1 tsp vanilla extract

pinch fine sea salt

2 packs stevia (more of you please)

*in processor, process all ingredients until smooth

*remove the tart shells from molds

*fill with the lime mousse, cover with wax paper making sure the surface of the mouse is directly covered and keep in frig until ready to eat.

*you can also freeze them and thaw out for 15 minutes before noshing down.

Orange Curd French Macarons

its finally warming up in frigid nyc. ahhhhh it was so nice today! so nice. i can finally release my shoulders from the confines of those darned out of fashion sweaters and jackets i sport all winter and get back into my native tank-top, flip-flops and cute dress. my neck will see sunlight again. my toes with get some fresh air and wiggle when they want to. i can grad object with my hands, not scratchy wool gloves. yes i love the heat - bring on the heat!

this little heat wave we are having makes people crazy with activity and drives that unyielding urge to show skin (see picture below). in lieu of all of this i am going fruity with my macarons. dark chocolate is just a wee heavy for 86 degree weather, no?. but so is red wine and believe me i don't let the heat stop me from polishing off a bottle with dinner. who me? well, to be completely truthful there is also the fact that there were two oranges sitting in my frig waiting to be put out of their misery. i recently discovered that my daily orange indulgence is beginning to reek havoc on my sensitive

mouth. so no more afternoon orange at my desk for this working gal. they will have to be put to use as delicious pastry items. and so these treats were born. fear not; i also made the old stand-by chocolate on chocolate macarons that have been tested and proven a high success.

its just that they are old news to me so i'm opting to write about the much more interesting orange concoction. right.

so we'll see how these fair tomorrow night when josh the great taste tester makes his trek back home for a quick

two day stay. i think they rock, but i also think cold seaweed salads rock.

**warning: if it is humid outside - do not try to do this - you will not be successful. its just a meringue thing, trust me **

FRENCH MACARON

1c powdered sugar

1/2c almond powder / meal

2 large egg whites (aged at room temp for as long as you can, up to 24hr)

5 tbs sugar

*preheat oven to 375F, line pan with parchment

*combine the powdered sugar and almond powder in a food processor. pulsing get get a consistent texture throughout

*in a separate bowl beat the whites until they begin to hold soft peaks.

*add in the 5tbs of sugar and continue to beat until you have stiff, shiny peaks

*fold in the powdered sugar and almonds

*pipe out into 1 1/2" rounds onto prepared pan, let the batter sit for 15 minutes the put in oven and cook for 15-18 minutes.

ORANGE "CURD" FILLING

juice of 1 1/2 navel oranges

zest of 1/2 of one orange

1 egg

1 egg yolk

1.5 oz butter

1 1/8oz sugar

1/4 oz cornstarch

*in a saucepan combine the juice, zest, butter & half of the sugar. bring to a boil

* whisk together the egg, yolk, remaining sugar and cornstarch

*continue to whisk and slowly pour in the boiling juice (you are tempering the eggs so be careful)

*pour the entire mixture back into the pan and bring to a simmer for a few minutes whisking continuously to thick and smooth.

*cover and chill for a few hours

Lemon Pie Cupcakes

i don't yet know how i feel about cream filled cupcakes. i mean call me plain but i've always felt like cake and clouds of icing piled on top in fun swirls was enough to keep my attention. but maybe filling is a good thing. were would eclairs be without their creamy vanilla filling? chocolate truffles? ding-dongs and pop-tarts?!

well ok so i'll give it a try. due to a miscalculation i had a about 1 1/2 cups of the lemon pie filling left over from my lemon meringue pies. being me means you refuse to through baked goods in the garbage. so what to do? fill some cupcakes with them delish leftovers. this weekend was a busy one. between seeing a friend's new baby and another's new condo there were a lot of cupcakes flying around the ole kitchen. and this was the perfect chance to use that filling. everyone seemed to enjoy - one comment: make sure to put sufficient amounts of the filling in each, or it will just taste like you are trying to sneak a flinstone's multi vitamin in on someone.

LEMON PIE CUPCAKES

1/2c + 2 tbs flour

1 1/2 tbs cornstarch

3/4 tsp baking powder

1/4 tsp baking soda

pinch salt

3 1/2 oz butter

1/2c + 2 tbs sugar

2 eggs

1/2 tsp vanilla

1/2c buttermilk

*preheat oven to 350F

* sift together all the dry ingredients

* in separate bowl cream the butter and sugar to fluffy and smooth

*add the eggs one at a time, add the vanilla

*add 1/3 of the flour mixture, then 1/2 of the buttermilk.

*continue this until all is incorporated, ending on the flour

*pour into prepared pan and cook for 20 mins

*once cooled, with a knife cut out a small round of the cupcake. hollow out with a spoon if needed. fill with lemon pie filling (from previous post).

*cut the excess cake from the small round you cut out so you are left with a flat disk. place that disk back over the top of the cupcake (icing will hide the seam).

FLUFFY WHITE ICING

2 egg whites

1/4 tsp cream of tartar

1/3c water

1c sugar

1 tsp vanilla

*beat the whites and the tartar until soft peaks form

*bring sugar and water to boil over medium heat.

*once the sugar reaches 240F take off heat

*with the mixers on slowly pour the boiling sugar into the egg whites

*continue to beat until stiff peaks form, about 6-8 minutes

Lemon Meringue Pie (on the mini)

as i am sure you have deciphered for yourself: i grew up in the deep deep (basically in the gulf of mexico) south. also lovingly called: the dirty south. so as you can image, i have eaten my fair share of meringue pies. and yet i still don't know how to spell the word correctly without spell check - thank god for spell check!

so as most all of my stories go, i have been trying to relive these wonderfully low country, but yet actually very fancy pies. everyone has their own story about who in their life makes the best meringue pies. josh's is his grandparents. my is mrs. smith. seriously that was her name.

my grandfather loved his pie (more that his electric lemon cake) and from the stories i've been told he would do anything to keep the pie maker in his life safe and near. he'd been known to drag his entire family of 5 kids and wife down to the city jail at 2 am to bail out his cook - who not only had a knack for drinking and violence but also happened to make amazing pies. what have you done in the name of pie?

longville, louisiana. that's where my father grew up, where my childhood weekends were spent and the town my grandfather grew to old age in. it is the epiphany of the small southern baptist town. mrs. smith was german baptist /mennonite who took to helping out my grandfather as he got older and my grandmother passed away. it was no coincidence that she could make a mean pie.

we brought her fruits from our garden, she delivered pies. two for us and one she kept for her family. every single week we had pie. and in the summer months when the lemon bush was in full swing we had a lot of lemon meringue pie.

about a year ago i tried to make a lemon meringue pie - a few time - and it was painfully tart. painful. so i think i have finally figured out the magic recipe to this pie - its gotten the josh "tasty" seal of approval. and since poker is coming up once again; these are made in little miniature versions of themselves (thanks to a cupcake pan) because i love miniature objects.

LEMON MERINGUE PIE

Crust:

1 1/2c flour

3/4 tsp salt

1 1/2 tsp sugar

3 oz butter, cold and cubed

2 oz shortening, cold and cubed

1/4c ice cold water (more if needed)

*sift together the flour, salt and sugar

*work in the butter and shortening with your fingers until the mixture resembles peas

*slowly pour in the water, mixing with a wooden spoon. add more water a tsp at a time if needed to pull the dough together.

*form the dough into a ball and chill for 30 minutes

*roll out and lay over your pie pan - put back in frig until ready to bake

*preheat oven to 425 F, line the uncooked crust with parchment and weigh down with dried beans

*cook for 12 minutes, lower heat to 350 F, remove the beans and parchment then continue to cook another 10-15

minutes.

*keep oven on 350 F, take the crust out and fill

Lemon Filling

1c sugar

1c milk

1c water

1/3c cornstarch

pinch salt

4 egg yolks

1 oz butter

2 tsp lemon zest

5-6 tbs lemon juice

*heat milk and water to boiling

*in a separate bowl whisk yolks to smooth and creamy

*in a separate pan whisk together the sugar, salt and cornstarch

*stir in the boiling water/milk

*cook over med-low until smooth and thick (5-10 minutes)

*turn heat off and add 1/2c of the hot mixture to the yolks stirring constantly

*immediately add the tempered yolks to the pan of hot milk mixture,

*turn heat back on to low, add the butter and cook 5 min to smooth and hot

*take off heat and stir in the lemon juice and zest

*pour into prepared pie shell, top with meringue...

Meringue

4 egg whites

1/4c + 1 tbs sugar

1/4 tsp cream of tartar

1 tsp vanilla

*add the tartar to the whites, beat on low until soft peaks begin to form

*slowly add in the sugar and beat until stiff and shiny peaks form

*add the vanilla and beat in to mix

*spread on top of the prepared, filled pie making sure that the meringue touches the crust

*cook at 350 F for 10-15 minutes until the peaks begin to brown