Happy New Year fellow bloggers and readers!!
Wow, it feels like forever since I have updated my blog. Well in the blogging world I guess it has been forever. As you can tell from my last post I have been pretty busy lately with Charlie. It’s almost been three weeks that we got her and she’s growing at an incredible rate, so much so I’m a little concerned that she’ll most probably outgrow me..lol. She’s been adapting very well to our home and sleeping throughout the entire night, God bless her.
The house training in getting better as well, of course being a puppy she’s had a few accidents but she is definitely getting better at letting us know when she has to go. This morning for example I went to take out the trash and when I came back inside there she was waiting for me at the front door not moving, her sign that she has to go. I would think that in about two weeks or so she should be house trained, or at least I’m hoping she will be. Am I going on a little too long about Charlie, this is a baking blog after all? Ok, just one more quick update. She’s already learned to sit, give her paw, high five, sit pretty and crawl, all for a treat of course. Oh, and I’m slipping in a picture for you all to see.
I found that it has been pretty difficult to spend much time in the kitchen the last couple of weeks. That’s not to say that I haven’t been baking, I have. I just haven’t been baking and taking pictures is all. I did make a point of taking out my camera a few days back when I made a Lemon Meringue Pie. I know what you’re thinking, “A lemon meringue pie in the winter, really?”. Yes, really. Aside from it being a request from my husband I was craving something tangy yet sweet, I wanted to bring a little summer to our pallets.
I felt the need to make something that had nothing to do with the holidays or old man winter, and what could be more perfect than lemon meringue pie? And I don’t mean lemon meringue pie from a box with a graham cracker crust. I’m talking the real thing; a flakey butter crust filled with a tangy lemon filling and topped off with a luscious cloud of sweet meringue.
The pie crust is my tried and true recipe that can be found in my Apple Pie post, just half the recipe ingredients for a 1 9-inch pie crust. Or you can make the double batch and freeze 1 crust for later use which is always handy. The lemon filling and meringue is a recipe that from a wonderful book called Baking by James Peterson.
This is one of the first filling recipes that I have used that didn’t call for any corn starch or flour to act as a thickening agent. The thickening agent here my dear friends is patience, you’ll need lots of it as you stand over your stove as you’re trying to convince yourself with every passing minute that the custard is getting thicker. You many even want to chant (in your head of course), “you’re getting thicker, you’re getting thicker” and before your arm has a chance to completely go numb the custard finally thickens!
I know the boxed lemon meringue and using a premade crust is way quicker than making a pie from scratch, but I tell you all the difference is in the taste. I would not lie to you and make you spend indefinitely amount of time in the kitchen if I really didn’t believe it. Make it; it’s worth the extra effort. And make it in the winter; your taste buds will thank you.