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In all honesty the Best Thing We Ate This Week was Louis’s osso buco, served with risotto; I hope to put that recipe up soon.  Meanwhile, we served a lemon meringue pie for dessert to Italian guests, and they seemed to like it (asked for the recipe in fact).  So, though it’s not the Best of the week, it’s one-of-the-better of the week.  If it has any downside it is that it’s very sweet.  But then, that’s what dessert is for, no?

Betty Crocker taught me how to make this pie and I still follow her recipe almost to the letter.  You can find the recipe here.  I like to make my own crusts, but there’s no reason not to buy one if you’re short of time.  It won’t be as good, but it certainly won’t be bad.  Likewise, freshly squeezed lemon juice and freshly grated lemon peel are best, though you can buy bottled juice and dried zest.

By the way, if you haven’t yet made aquaintance with the new breed of microplaners, do so.  They are fantastic tools for grating cheese, zest – whatever you need grated.  We use ours almost daily.  They come in several sizes for different jobs.

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