Lemon Pie "Delicious"(Mom M Recipe #8)

Finally, I made a recipe from the box that someone actually remembered Mom making before. Mom would be what I called my grandmother not to be confused with my Mom. I don't know why but it was never confusing as to who I was referring to when I said it to me or to Mom and Mom. So this recipe is for lemon pie though the recipe for the pie crust and for the meringue was not actually included on the card so I had to

do those on my own.

The lemon custard was very sweet and did not set up like my grandmothers did. I would probably adjust the recipe if I made it again. My mother (Mom) did though confirm that the taste was the same. It was very lemony and had good color to the lemon custard.

I generally do not lean towards making pie because pie crust can be so "flaky" to make and not always flaky to taste. But this time it worked out well and I remembered to roll it between two pieces of wax paper. I often forget to do this and it makes it so much easier that I don't know why I don't remember to do it all the time. I think I expect every time that I will channel my inner french pastry chef and voila it will just roll it out perfectly with nothing other than my french pin and little flour.

Make sure to note the added "delicious" comment from my Mom (Grandma)

"It was pretty good if I don't say so myself"

Comments

The Tale of Two Ciabattas (British Baking Show - Bake #3)

The simple Paul Hollywood Ciabatta Recipe . How simple is it? The ingredients are few and the technique seems simple but there is also a bit of practice makes perfect needed here. So far I have made two tries at it. The flavor was good in both but I made a crucial error on the 1st try so it was a bit dense. I should have paid attention tot the kind of yeast - Instant Yeast means Fast Acting Yeast and I just breezed right past that distinction the 1st time. I have some pics of both tries below. They both mixed up very well and formed a lovely dough ball. Gluten is really amazing to watch form. Try 1 Try 2 Try 2 The problem was in the rise - see difference in size of dough before and after proofing Try 1 Before Try 1 After Try 2 Before Try 2 After The shaping of the dough is a little ...

Your Guests Will Be Impressed (Sourdough Rabbit Hole Recipe #1)

I have made several sourdough recipes - breads, cakes, cookies, crepes, scones, waffles, biscuits, muffins, etc. There a millions of recipes out there for starter, unfed to ripe. I am not looking to retype a recipe for you and call it my own, but rather link you to ones that worked (and did not work) for me with some simple tips that I found helpful. I find it really annoying to have to scan pages of pictures in order to get to a recipe so I am adding a few photos here but not photo after photo. While some photos are helpful to see what dough looks like in a particular stage, I think you end up just getting a feel for it with the more recipes you try. My 1st suggestion four a sourdough starter recipe is a focaccia. It is not fussy to make and the finished product looks and tastes great. If we ever have dinner parties again, this is a good one to pull out and your guests will be impressed even though it is pretty easy to make. The photos below sh...

Pate de Choux (British Baking Show - Bake #4)

I used the less fussy pate de choux recipe that I made growing up before I knew the correct french term for cream puff dough. I have made it the fussy way and the way I will describe below and I don't really notice much difference. Here is is: Put one stick of butter in 1 cup of water and bring to a boil; add 1 cup of flour and stir until combined; remove from heat and add 4 eggs one at time making sure that each egg is fully incorporated before adding the next. If you have never made these before, the dough gets slimy when you add the add and then you keep stirring and in a blink it incorporates into the dough. For this bake, I made chocolate eclairs with chocolate glaze and regular cream puffs with a cardamom cream filling. Pipe eclairs or puff onto a cookie sheet lined with parchment and cook until golden. Cook time depends on the size of the puff but make sure to not take them out too early so they are able t...

My Grandmother's Recipe Box

Search This Blog