We enjoy any reason to celebrate, all year long, but especially in long, cold, dreary, March. My amazing husband gets awfully landsick, having been away from sailing all winter, and we all get a little cabin fever. So when it’s time to break out the pie on March 14th, we all say, “YES PLEASE!”
Well, some of us say, “What kind??” For us, it’s usually Lemon Meringue, because the other fruits are not in season and the brightness of lemon can inject sunshine into even the grayest day. There would be no pi(e) without crust, and there would be no crust without this one, the Cutest Lady in the World, the World’s Best Crust Maker… my adorable mom.
We made this pie on Sunday, along with three quiche and two baby quiche. It was one of my favorite days. Here’s the lemon meringue pie recipe I like to use, and here’s the Classic Crisco Pie Crust recipe that is a no-fail way to get perfect crust every time.
I’ll post more pie another day when we can do strawberry-basil, blueberry-cardamom and classic apple, in season! Right now, it’s time to get to work on posting an original protein cookie recipe that I just pulled out of the oven and one of my snow-day favorites: French Onion Soup. Stay tuned, and enjoy some pi(e) today!!
