The Cunning Whisk

I keep reading recipes calling for lemons. They intrigue me. I’m not normally a big lemon fan, but the warmer the weather gets the more refreshing it sounds. And there’s never a bad day for pie!

Ingredients:

• 1/2 c. butter, salted
• 1 3/4 c. sugar
• 3 eggs
• 2 egg yolks
• 3 egg whites
• 9 meyer lemons (juice & zest)
• 8 oz. cream cheese
• 1/2 lb. pretzels
• 1/2 c. water
• 1 Tbsp. cornstarch
• 1/4 tsp. cream of tartar
• 1 pinch salt
• 1/2 tsp. vanilla extract

Directions:

Cream the cheese and 1 1/4 c. sugar until fluffy and well blended. Add in 3 whole eggs and yolks one at a time. Slowly add in zest and lemon juice. Cook over medium-low heat, stirring frequently, until all ingredients are melted together and eggs are cooked.

Very finely crush pretzels and mix with melted butter. Pat firmly into pie dish. Bake for about 10 minutes in a 350F oven. Do not allow to burn!

Gently spoon lemon filling into pie crust. Refrigerate.

Combine water, 2 tablesppons sugar and cornstarch. Cook gently over low heat, stirring constantly, until mixture turns clear. Remove from heat. Beat egg whites, with cream of tartar and a pinch of salt until mixture becomes foamy. Mix in vanilla, then gradually add in the remaining 6 tablespoons of sugar. Beat until soft peaks start to form. Slowly pour in cornstarch solution and continue beating until stiff. Mound on top of refrigerated pie. Return to oven and brown meringue.

Refrigerate uneaten pie.

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We were digging through the pantry the other day and found a whole string of yeast packets. That really put me in the mood for homemade bread but, alas! I’ve never had very good luck with bread. The best I ever made was the Persimmon Loaf from two years ago. Sadly, this recipe won’t be using any of those handy packets o’ leavening. But it is tasty, and decently good for you considering it’s bread.

Ingredients:

• 1 c. all-purpose flour
• 1 c. whole wheat flour
• 1.5 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground allspice*
• 2 eggs
• 2/3 c. vegetable oil
• 1/3 c. honey
• 1/2 tsp. lemon zest
• 1.5 c. zucchini, shredded

Directions:
Preheat oven to 325F. Grease and flour a 9″x5″x3″ loaf pan.

Sift together all-purpose flour, baking powder, baking soda, salt, cinnamon and allspice. Stir in whole wheat flour. In a separate bowl, beat together eggs, oil and honey until smooth and frothy. Fold in zucchini and lemon zest. Thoroughly add dry mixture to wet mixture, stirring in a little at a time so that it doesn’t clump, but do not beat or you will change the final texture of the bread.

Pour batter into loaf pan and bake for 1 hour, or until toothpick comes out clean. Outside should be crusty, inside should be moist.

* If you don’t have any ground allspice, you can substitute 1/8 teaspoon of each of the following: cinnamon, nutmeg, cloves and black pepper.

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