You should see me — grating lemons and making a lemon pie, which has just come out of the oven with slightly browned peaks of meringue; now sitting back on the couch, on which I have placed two fluffy pillows, drinking a glass of fresh iced tea with a lemon slice floating serenely on top…
the American dream, eh? Circa 1955.
Of course, such an American dream back then hardly applied to a nearly-40, single, unemployed homosexual.
Mmm… tea.
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Of course, such an American dream back then hardly applied to a nearly-40, single, unemployed homosexual.
It does now!
Happy Birthday Gene! Hope you have a great day today. Don’t fret the whole 40 thing….some of us are right behind you.
Enjoy!
So you still haven’t given me the recipe for the pie…
<smile>
Heh…
Quick & Easy Lemon Pie
1 pastry shell (8 or 9 inch, crumb or baked)
1 can (14 oz) sweetened condensed milk
1 tsp grated lemon rind
1/2 cup lemon juice
2 eggs, separated
1/4 tsp cream of tartar
4 teaspoons granulated sugar
Preheat oven to 325°.
In medium mixing bowl, combine condensed milk, lemon rind, lemon juice, and egg yolks. Stir until thick. Pour into cooled pie crust.
In a small bowl, combine egg whites and cream of tartar. Beat until soft peaks form. Gradually add sugar, beating until stiff and glossy. Place meringue lightly onto pie filling.
Bake 12-15 minutes or until meringue is slightly browned. Cool before serving.
yes you will.
Very nice