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| Taking a little help from the grocery store -- we start with a Pillsbury refrigerated pie crust. Lilly loves rolling it out...and she put it in the pan, and we "blind baked" it -- with a piece of parchment paper and some baking stones. PERFECT. |
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| Then, we made the VERY EASY microwave lemon curd. (recipe below) |
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| The secret to perfect meringue is room temperature egg whites -- and sloooowwwwllly adding the sugar (thanks, Pat!) |
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| Honestly. The best pie we've ever baked. It was a PICTURE this year...!! |
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| Served on my good china plates -- with Aunt Rozella's silver. |
My sister Deena's Microwave Lemon Curd
½ cup melted and slightly cooled butter
1 cup granulated sugar
1 tbl. cornstarch
3 large eggs
1 egg yolk
1 cup freshly squeezed lemon juice (Lilly and Warren squeezed 4 lemons)
Zest of 1 lemon (about 1 tablespoon)
1. Whisk all the ingredients together in a large Microwave glass bowl.
2. Microwave on high in 1 minute increments, whisking after each increment, until the curd has thickened and coats the back of a spoon (usually 5-6 minutes).
3. You could pour the curd through a fine mesh strainer. (we didn't bother).
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