Or: All-Out War in the Kitchen!!
I mean, how much trouble can one recipe be? (Or, conversely, now stupid can one cook be, hmmm?)
So, back on Valentine's Day, I saw this recipe over on Gumbo Lily's blog. Scroll down past the chickens and grandbabies. It looked divine. I said to myself, "Self, we're gonna make that pie."
Eventually, I remembered to buy lemons and cream at the grocery. Two weeks later (today), I made it.
I took Gumbo Lily into the kitchen with me :)
Here, I gently whisked 1 cup sugar, 1 cup water, 3 Tbsp cornstarch, 1/3 cup lemon juice, and 2 egg yolks, in a saucepan. I turned for mere moments ...
Mere moments, I say! ...
to the sink, to scrub the wax off the lemons ...
And the mixture was boiling (which was nice, because it's supposed to). But I hadn't really, fully, um, mixed in the eggs. So there were little wisps of egg floating around in my lemon custard. Sigh. Lemon Egg Drop Soup, anyone?
Then I ran my finger through the mixture, removing a piece of egg. Yeah, the blender came out, and it was helpful.
After its experience in the blender, however, the mixture was very airy, but still warm, and I added 4 oz. of cream cheese, and 2 tsp. of lemon zest. (At that point I realized I'd only need 2 tsp of lemon zest, not two whole lemons, which is what I'd bought at the store. So now I have a whole, unused lemon, and I have a nagging OCD tendency to feel obligated to make yet another lemon pie, just to use said lemon. I will ignore this little, niggling voice.
Later, after watching a dozen videos of Japan's devastation and reading all about Libya, I rolled out the dough and popped it in the oven. When I checked on it, I discovered the sides were falling! And I remembered I'd done this before, with this same crust recipe! Argh! But who am I to be picky about crust? I'm all about flavor. Only Adam cares about how the food looks. If it's ugly food, I just close my eyes when I eat it.
Intent on not burning the crust, I took it out soon. Too soon. Later, when it was cooled, I realized it really wasn't cooked all the way.
So, you guessed it! I turned the oven back on, put it back, and finished it off:
At least it was cool enough to lift out onto a cooling rack. Later, I plopped the filling in. It will have to cool in the frig for three hours at least.
Do NOT pray to God for patience. He's liable to tell you to cook this recipe.