Spring Food and Flowers

 

It’s a rainy, early morning where I am.  Perfect day to join in with Michael at Designs by Gollum for Foodie Friday.  It’s been awhile since I’ve joined in, but each Friday I look forward to seeing all the new ideas and recipes others share.

 

 

Early in the week it was my turn to host our small Bible Study group.  Of course in addition to making the house ready for guests, one must come up with a dessert.  Where women gather, dessert follows, right?

For some reason, Lemon Meringue Pie came to mind.  I rarely make a pie ~~ much less a meringue pie.  I was talking with my friend Jennifer and she suggested I make her Grandmother’s version which is an old family favorite.

 

I talked to my mother the day after I made this, telling her what I served.  She said, “OH!  My mother used to make that!”  So I do think this is a very old recipe.  It has GREAT flavor!

 

Lemon Meringue Pie or

Lemon Icebox Pie

4 eggs, separated, room temperature

1 14 oz. sweetened condensed milk

1/2 c. freshly squeezed lemon juice (about 2 lemons)

9” graham cracker crust, purchased or home made

1/2 t. cream of tartar

1/4 cup plus 2 T. sugar

Beat egg yolks at med. speed of mixer until thick and lemon colored.  Add condensed milk and lemon juice, stirring well.  Spoon filling into crust.  Beat egg whites and cream of tartar at high speed of a mixer one minute.  Gradually add sugar, 1 T. at a time, beating until stiff peaks form and sugar dissolves (2-4 minutes).  Spread meringue over filling, sealing to edge.  Bake at 350 for 12-15 mins. or until golden brown.  Let cool to set up.

   

 

Let me say right off that I should have either used a smaller pie plate OR just purchased a graham cracker crust.  I decided to make my own and it didn’t come clear to the top of the plate.  I’ll explain why that matters later…

 

I refrigerated my bowl and beater to make sure it was nice and cold before beating the egg whites.

 

  

 

Spoon the meringue over the filling, making sure you go clear to the edge.

 

 

I love garnishing food, as it makes it look so much more appealing.

My problem was getting the yummy pie out of the plate when I went to serve this.  The meringue wanted to stick to the dish causing me to struggle getting it out of the pan.  I finally decided it was because it didn’t have the crust to cling to.  Lesson learned, and I’m passing that hint on to you! 

 

I had someone helping me serve and I forgot to get a picture of the pie on it’s plate. 

I did sprinkle some remaining graham cracker crumbs over each piece of pie and it did have great presentation even with the struggle to get it out of the pan.

 

 

Now that growing season has returned I am also joining Glenda at Tootsie Time for flower show and tell.

 

Redbud trees are so stunning this time of year.  The winds haven’t been quite as strong so far this spring, so we are enjoying our blooms a bit longer than some years.

A little basket filled with pansies is nestled below our tree.

 

Gorgeous RED tulips peaking through the metal trellis.

I planted my Black Eyed Susan vine in this pot which really takes over by July.  Get yourself some of those seeds.  It’s a beautiful flowering vine.

More photos of our early spring landscape, nice and moist from a spring rain.

 

 

I love this little blue spruce Topiary!

 

Oh Spring!

I’m glad you are here!

Thanks for your visit today.  I love having you stop by.

Donna