The Holidays are Here – A Quick, Easy, Vegan Appetizer

November 30, 2011 § Leave a comment

It’s that time of year – party season is upon us. Lots of holiday parties to attend which means time with loved ones, reconnecting with old friends, and most importantly – you need to think about what you’re going to bring!

I used to think the holidays were a time to relax and slow down. Ha! That’s when I didn’t have a job! The past few years the holidays seem to come and go with a blink of the eye. There’s never enough time to do all I want to do – if I get my tree up, I’m lucky. So when it comes to entertaining or bringing food to parties – simple is best.

Enter your lifesaver – a completely store-bought vegan antipasto platter. Antipasto platters are usually loaded with meats, cheeses, and olives. I’ve kept the olives and replaced the non-vegan items with equally delicious and scrumptious alternatives. Oh, and best part, this is a no-cook appetizer. Allow yourself time to run to the store and arrange the items on a nice platter and that’s it – it seriously doesn’t get easier than this.

Your local grocery store has everything you need to put together a great vegan appetizer: some olives, crackers, dips, veggies, nuts and you are good to go. If you’ve got multiple parties to attend, consider buying your items at Costco for some serious savings!

A sprinkle of paprika dresses up store-bought hummus. My personal favorite brand is Publix Roasted Red Pepper – it is simply the best I’ve ever tried.

I opted for a sun-dried tomato tapenade for something different. Regular olive tapenade is always a sure winner.

I used my favorite antipasto platter from Crate & Barrel which comes with the little square dishes perfect for separating certain items. Adding small ramekins to the plate allowed for more separation and extra items on the plate. This also makes it easy to wrap everything up individually so it doesn’t move around in transport – ensuring your dish arrives as beautifully as it was when it left.

Happy Entertaining 🙂


Stuffed Shells with Butternut Squash and Toasted Walnuts

November 19, 2011 § 2 Comments

I love butternut squash ravioli and had been thinking about it for several weeks. One Sunday night, we were at the grocery store picking up items for the week, and with half a cooked squash in the fridge ready to roll, I thought it was as good a time as any to whip up some ravioli. I had made some sweet potato ravioli last Christmas using the wonton wrappers in the refrigerated section of the grocery story. They were pretty easy despite assembly and thought they’d be perfect for this. However, I forgot wontons have egg, so that was out. But then I thought, why not make stuffed shells? Traditionally stuffed shells are full of cheese and the like but why not stuff with sweet butternut squash?

So that’s just what I did and it really couldn’t have been easier. I took the squash I already had prepared, mashed it up, and heated it on the stove. I added a bit more salt, pepper, and nutmeg as it was heating it up just to make sure it had tons of flavor.

Meanwhile as my shells cooked in boiling salted water, I toasted the walnuts for a few minutes on the stove and set aside. Once the shells are cooked al dente, I added them to a pan with some olive oil, dried sage, pepper, and a little vegan butter to create a sauce. This takes just a few minutes and creates a little “sauce” and balances out the sweetness of the squash.

To assemble, simply remove the shells and place in a serving dish or plate. Open them and fill with the squash mixture, top with some walnuts and voila! This was so easy to make and would even serve as a fantastic appetizer for the holidays. I don’t think I’ll be messing with the hassle of ravioli again after this!

Stuffed Shells with Butternut Squash and Toasted Walnuts
Yields 12 stuffed shells


  • 12 jumbo pasta shells
  • Half a butternut squash, roasted
  • 2 tbsp olive oil
  • 1 tbsp Earth Balance vegan butter
  • 1/4 tsp dried sage
  • salt and pepper
  • 1/4 cup walnuts, toasted
  1. Boil shells in salted water until al dente.
  2. Mash up cooked squash and re-heat over medium heat. Add salt, pepper, and nutmeg as needed.
  3. Heat oil and vegan butter in pan with sage and pepper. Add cooked shells and toss.
  4. To assemble shells, remove from pan, stuff with squash, and top with walnuts.

I Can’t Believe It’s Not Pasta – Spaghetti Squash with Sun-dried Tomatoes and Spinach

October 30, 2011 § 8 Comments

See those silky golden strands of yumminess? They looks like delicate pasta noodles don’t they? But they aren’t. Dieters, have no fear – what you are looking at is spaghetti squash. I’ve heard of spaghetti squash for years but never actually tried it. I’ve seen lots of recipes for it but never noticed it in the market and never saw it out on a menu in a restaurant. Tonight while strolling through Whole Foods, there was a beautiful display of all kinds of squash and there it was – I couldn’t avoid it any longer. I grabbed the spaghetti squash, determined to figure out how to make this pasta lover’s alternate.

After a few quick google searches, I used this recipe as my starting point. Honestly the hardest part of this recipe is getting the darn squash cut in half and cleaned. With the effort it took I was a bit worried about the rest of the night – but alas, it was all easy as pie from there.

Before going in the oven, they were drizzled with a little olive oil, salt, pepper, and nutmeg. This had me pause for a moment. I knew the nutmeg is a go-to for squash but I was making a garlic base sauce for this, would nutmeg work? We would soon find out…

I roasted them for 30 minutes. In my haste of reading how to cook these babies, I mis-read and only cooked them 30 minutes despite the referenced recipe saying to do just 30 minutes they had to go in the microwave first. Oops. Honestly though, the resulting dish had just the slightest crunch that I really enjoyed. Next time I may cook them longer but I actually really liked the way it came out.

I sauteed some sliced garlic in olive oil over low heat. To this, I added one sliced shallot to give a mild onion flavor. I don’t cook much with sun-dried tomatoes but just opening the can made me question this. The smell just transports you to a sweet, sunny, tuscan day. A few spoonfulls of chopped sun-dried tomatoes and a splash of the juice went into the pan. Lastly, two handfulls of spinach went in. A little salt and pepper to season, some red pepper flakes for some heat, and the pan was set to low while the spinach wilted.

Now to get the squash out of their shell. I looked at the squash and just started scraping – it seemed to work. Scrape, scrape, scrape and little strands appeared. Once completely scraped out, the “spaghetti” was added to the pan. The last touch was a tablespoon of Earth Balance vegan buttery spread to add some creaminess (also, my first time actually using this product) and the dish was topped with some fresh basil and the toasted pine nuts.

Not only does this dish come across as elegant and gourmet, it is delicious and complex. The squash while delicate, had a slight crunch to it. The brightness of the sun-dried tomatoes and basil contrast the warm pine nuts and rich garlic nicely. The spinach adds even more healthy goodness to the dish. Oh, and that nutmeg? Yeah, it rocked. That little kick of warmth made me want to curl up and start listening to Christmas music tonight. Yes, I realize it’s still October.

All in all, this was an awesome dish. I’ll definitely be picking up the spaghetti squash next time I see it in the market. I’m looking forward to trying all sorts of pasta recipes out on this carb alternative.

Tip: I saved the squash seeds and toasted them as a little experiment. I read they were edible and figured I might as well give it a try before tossing them. The finished seed is deliciously nutty and slightly chewy. I’ll be enjoying them on a salad this week.

If you like the idea of pasta made out of vegetables, check out this yummy recipe for garlicky zucchini noodles with tomatoes and chickpeas.

Spaghetti Squash with Sun-dried Tomatoes and Spinach
Serves 3-4 bowls


1 spaghetti squash, cut in half and cleaned of seeds
3 tablespoons olive oil
1/8 teaspoon nutmeg
3 garlic cloves, sliced
1 shallot, sliced
2-3 tablespoons sun dried tomatoes, sliced (plus juice)
2 cups spinach
1 tablespoon Earth Balance vegan buttery spread
1/4 cup pine nuts, toasted
5-6 basil leaves, sliced
Salt and pepper to taste


  1. Preheat oven to 400 degrees. Cut squash in half. Clean inside until all seeds and strands are removed. Rub with 1 tablespoon olive oil, salt, pepper, and nutmeg. Bake for 30-40 minutes until done.
  2. Toast pine nuts in large pan over low-medium heat about 10 minutes until golden, set aside.
  3. Saute sliced garlic and shallot in two tablespoons olive oil over low-medium heat. Once fragrant and garlic is soft, add sun-dried tomatoes and juice and heat tomatoes through, about a minute or two.
  4. Reduce heat to low, add spinach, red pepper flakes, salt and pepper, and cook until wilted.
  5. Once squash is cooled, scrape down the center and around the sides to release the “spaghetti” strands. Mix in with spinach and tomato mixture. Fold in vegan buttery spread until melted. Top with pine nuts and basil.

Learning to Love Tomatoes – Heirloom Tomato Summer Pasta

August 23, 2011 § 6 Comments

I have never been one for tomatoes – you’d never find me snacking on them or making them the star of any meal. In fact, those individuals that could eat a tomato like an apple always perplexed me – why on earth would they do that? Even cooked tomatoes are sometimes too acidic for my liking – but all this changed within the last two months and I’m a new tomato fanatic. Me, tomato lover, can’t get enough of them…If my mother is reading this right now, she’s shocked.

There are two parts to my new-found tomato fanaticism. One: being vegan has definitely changed my tastes. Usually I’d crave an oozing piece of cheese pizza or a bowl of creamy pasta but not anymore. Maybe its summer but I think its more likely due to my changing diet. Eating more fruits and veggies has in turn made me want – well, more fruits and veggies.

The second reason for my new tomato cravings: I’ve finally tasted what a tomato should taste like. I’m not talking about those lifeless mealy barely red things you find at the grocery store. I’m talking about firm, juicy, bursting with fruity goodness, barely needs any seasonings, freshly picked from the garden tomatoes. I was recently treated to some tomatoes of this very nature and have been dying to get my teeth into some tomatoes similar to what I experienced, causing me to order anything that looks remotely close when I’m out and about.

No pizza or pasta for me, I’ll take the fresh tomato salad please! 🙂

Due to my recent tomato cravings I’ve ordered gazpacho at every restaurant I’ve been to that has it on the menu. My favorite was a charred green tomato gazpacho that I enjoyed at Park Grille in Chicago. As I sat and looked over the menu, the waiter greeted me and informed me this gazpacho was vegan if ordered without the crab – I didn’t even tell him I was vegan! Was quite a change from my Seattle trip. Ah, Chicago, how do I love thee. The soup was delicious – refreshing with a hint of smokiness due to grilling the tomatoes and let’s face it, the view didn’t hurt either.

I drug Luis to the farmers market this weekend with one thing in mind: yup, you guessed it, tomatoes. But not just any tomatoes, I really had my heart set on heirloom tomatoes, the more colors the better. While I didn’t find any at the farmers market, I found some standard tomatoes that the gentleman assured me would be sweeter and have more flavor than those in the supermarket. On the way home we stopped in Whole Foods for some necessities and I couldn’t resist the heirloom tomatoes sitting like royalty on stands. I can be a bit cheap at times, but let me tell you, I shelled out about $7 for these beauties. I got a large heirloom with a deep purplish green and red color combo and a small carton of tiny round and pear orange, yellow, and purplish tomatoes. They looked like a rainbow in a carton.

This pasta was a take on a pasta I saw here and have been thinking about for several weeks. I loved the idea of a fresh pasta that required little to no cooking in the summer’s heat.

Given how beautifully fresh these tomatoes were, I didn’t even see the need to marinate them but I began about 30 minutes before Luis got home so they did sit a bit.

All I did was slice, toss with some nice fruity Spanish olive oil I use for special dishes like this, and add a splash of balsamic for a little kick. A little salt and pepper for seasoning, and at the last minute I added one clove of minced garlic. Honestly though, I’m not sure the dish really needed it – you could easily do without it. Sliced basil tops it off and keeps the dish light and earthy.

At first I was worried the whole wheat pasta would be overwhelming for this dish but it was all I had on hand – and it turned out to be really good. I made sure to cook it al dente to provide texture against the soft tomatoes. Boil the pasta and allow to cool before mixing with the tomatoes. This dish is delicious cool and at room temperature – providing juicy freshness on a hot summer day.

Heirloom Tomato Summer Pasta
Serves 2


1 large heirloom tomato
1 carton small heirloom tomatoes
2 – 3 tablespoons fruity, good quality olive oil
a few splashes of balsamic vinegar
1 tablespoon sliced fresh basil
1 garlic clove, minced
salt and pepper to taste
1/2 package of pasta of your choice


  1. Bring water to a boil for pasta and cook according to package directions.
  2. Slice large tomato into several segments and smaller tomatoes in half.
  3. Toss in large bowl with several tablespoons of olive oil, or enough to generously coat tomatoes.
  4. Add a few splashes of balsamic vinegar, sliced basil, and season with salt and pepper. Toss and set aside.
  5. Once pasta is finished drain well and set aside to cool. Once cooled, serve with tomato mixture over top.

Fiesta Corn Salad with Cumin Lime Dressing

July 12, 2011 § 5 Comments

I’ve been on a recent kick of eating raw corn. That’s right – uncooked corn. Sounds kind of strange, doesn’t it. I’m an avid corn lover. Anything with corn and I’m game. Mmmmm…I’d like some creamy corn chowder right about now – yummy! Might have to find a vegan version. (Update: check out the vegan corn chowder recipe I came up with.)

So with my love for corn it’s amazing that I’ve never even thought to try it raw. But it’s so easy to cut off the cob and is surprisingly sweet and of course crisp. Now, while I love my corn, I don’t love black beans. But I’m trying to like them more with this vegan challenge. I’ve added them to my veggie bowl at Chipotle and have learned one scoop is good – two scoops, too black beany. I can enjoy a sprinkling of beans throughout my food but not a whole bundle.

I put together this salad recently for lunch and enjoyed it with some whole grain tortilla chips. Smokey cumin, sweet corn, crisp cucumbers, spicy jalapeno – everything in here works so nicely together. You could serve it as a salad or a salsa. If serving with tortilla chips just watch how much salt you add as the chip will add a lot of salt. I’ve also been adding crunched up pita chips in my salads recently which is really good and would be great here.

To make just chop up whatever veggies you’d like to include. I added red bell pepper, cucumber, scallions, and jalapeno. Red onion would work nicely in place of scallions. I didn’t have tomatoes on hand but they’d also be great here. For the vinaigrette mix olive oil, lime juice, cumin, and salt and pepper to taste. Toss and enjoy! As with many salads like this – it’s even better the next day.

Fiesta Corn Salad with Cumin Lime Dressing


  • 4 ears corn
  • 1 cup black beans
  • 1/2 red bell pepper
  • 1/2 cucumber
  • 4 scallions
  • 1 jalapeno
  • 2 tablespoons olive oil
  • 1 lime
  • 1 teaspoon cumin
  • salt
  • pepper
  • tortilla chips or pita chips to serve if desired


  1. Rinse beans and set aside. Clean and cut corn from cob. Dice veggies.
  2. Whisk olive oil, lime juice, cumin, salt, and pepper. Toss in a bowl with beans, corn, and remaining veggies.


A New Way to Fish – Rosemary Potato Crusted Tilapia with Basil Oil

June 25, 2011 § 2 Comments

I really do love fish and I’m always looking for new ways to prepare it. I prefer salmon, grouper, and of course, sea bass, but sometimes you just need an economical alternative. Enter, tilapia. I’ve never really been a big fan of tilapia – I’ll eat it and I don’t mind it but I’ve never craved it. My husband has developed a strong liking for it so I’ve been looking for new ways to prepare it. So far, simply grilled with a little olive oil, salt, pepper, and a splash of lemon has been a good way to go. Another option is sauteed with a light flour coating and finished in a parsley butter sauce. I recently saw a recipe by Giada de Laurentis for a potato crusted tilapia that looked amazing. I’m in for any recipe that involves a potato! Giada’s version called for purple potatoes and a chive basil oil. I was making this for a nice little Sunday lunch at home so I had to deal with what I had on hand – no purple potatoes or chives, but I did have new potatoes and some fresh basil.

This dish is surprisingly easy and produces a really elegant meal that takes fish to a whole new level. Giada’s recipe calls for a mandolin for super thin potato slices – I don’t have a mandolin so I just sliced the potato as thinly as I could manage. This worked fine but I think a mandolin would have helped produce a bit crispier potato which would have been delicious. However, if you don’t have a mandolin, don’t fret – just slice thinly and you’ll still be enjoying deliciously sauteed potatoes.

Once the potato slices are done, assembly is very easy. Season the tilapia with salt and pepper and then top with the potato slices. A little more salt, pepper, and some rosemary and the fish is ready to go. In an oven-proof skillet heat equal parts butter and olive oil over medium high heat. You want the skillet to be pretty hot so it gives a nice sizzle to the potatoes. I thought getting the fish potato side down into the skillet was going to be tricky but it actually turned out to be pretty easy. I found that placing my spatula over the fish and then flipping it potato side down and sliding out the spatula worked best. Once the fish is in, you pop it into a a 375 degree oven for about 15 to 17 minutes until the fish is cooked through.

While the fish cooks, make the basil oil. Simply mix chopped basil and olive oil together and a little salt and pepper and set aside. I added some more rosemary to the oil and happened to have some roasted garlic on hand which I mashed into the oil as well for a little extra flavor.

Once you remove the fish from the oven, flipping over to serve potato side up is quite tricky. After a few tries, a food scraper proved to be the best way to accomplish the task – carefully slide it under the potato while holding the top of the fish with a spatula and flip. The potato doesn’t actually stick to the fish so if it’s not held together it will fall apart. Top the fish with some basil oil and serve. I found a generous squeeze of lemon finished the fish nicely, but you could try it first without and see what you think.

As I’m coming to find – I like my own cooking a lot more than what I find in restaurants. I can assure you, you’ll like this dish and it will be very different than anything you’ll see in a restaurant – at least from what I’ve seen. Enjoy!

Rosemary Potato Crusted Tilapia with Basil Oil 
Adapted from Giada de Laurentis
Serves 4


  • 4 (4- to 6-ounce) tilapia fillets
  • 4 new potatoes
  • 1 tablespoon fresh minced rosemary leaves or half dried
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon chopped fresh basil
  • roasted garlic – optional
  • Lemon wedges to serve


Preheat the oven to 375 degrees F. Season fish with salt and pepper and top each of the fillets with potato slices until completely covered. Season with more salt and pepper and rosemary.

Heat a large, oven-proof skillet over medium-high heat. Add the olive oil and the butter and heat until hot. Add the fish, potato side down and place skillet in oven. Bake until fish is cooked through, about 15 to 17 minutes.

Meanwhile, combine the extra-virgin olive oil, basil, salt, and pepper in a small bowl. If desired, add roasted garlic.

Place fish potato side up on a plate and top with the basil oil and serve with a wedge of lemon.

Click here for original recipe.

Update: Serve with lemon meringue pie for a truly decadent summer dinner. 

Welcoming Summer – Luscious Lemon Meringue Pie

June 2, 2011 § 4 Comments

This weekend was a hot one in Orlando – the temperatures have been steadily creeping up into the 90’s for several weeks now and I’ve been in denial trying to keep our doors open for fresh air with no luck. With the heat intensifying, I’d thought for two weeks of what to do for the approaching Memorial Day weekend and to properly welcome the start of summer. We could have taken a mini-vaca but hubby had no vacation days. Could have enjoyed a pool at a local hotel but prices were insane. Last idea was to drive to the beach but in the end with the threat of traffic and our sweet dog’s puppy eyes, we decided against it. So, it was a weekend at home, which in the end turned out to be very sweet (pun intended).

My husband recently bought me a nook for my birthday. Each night he’d look at it hopeful that I’ve purchased something to verify I liked the gift. I had yet to purchase anything in a month, so with the three-day weekend as I lay on the couch I figured I might as well indulge my brain in a book rather than endless hours of television. I’ve wanted to read Animal, Vegetable, Miracle by Barbara Kingsolver ever since it came out. So, I did just that – I downloaded the “nook book” and have had my nose stuck in it every night this week. The book is just plain awesome – enlightening and inspiring with every page turn. I’m only about one third of the way through it but she already has me hooked with her tales of blossoming veggies and tender fruits. I don’t think I’ve ever experienced the tastes she describes and weaves through her stories. It makes me utterly depressed at the thought of having to frequent my local supermarket and roam through its lifeless aisles. She almost makes me want to uproot my life and take up a farm – almost.

But back to reality, it was Memorial Day weekend and armed with the desire to eat local, fresh, ingredients, I found myself with an overflowing basket at the local market I visit. Now, to be sincere, I didn’t end up buying everything local. I was surprised and a little disturbed to learn that my favorite local store isn’t so local. Don’t get me wrong, it’s got some great finds but doesn’t carry quite as much local produce as I’d deluded myself to believe. But, I bought some good stock to make great meals for the weekend – and let me say it’s pretty much been one good thing after another – lentil salad, hummus and veggie sandwiches, sweet grilled corn, scrambled eggs with roasted asparagus and peppers, fresh garlicky mayonnaise, and finally last night a summer squash stir fry with jasmine rice. At the last grab in the store I threw in some fresh limes and lemons to have on hand.

My mom invited us over for a Memorial Day BBQ and I made the – at the time what I thought to be a good idea – offer to bring Lemon Meringue Pie as I’d just purchased several huge lemons. I have a tendency to do this in all aspects of my life and especially in the kitchen – signing up for things that I don’t fully understand their scale and potential. This venture was one of those. But once I’d mentioned Lemon Meringue to my mom, there was no turning back. I had to show up to the BBQ with that pie in my hands. I’ve never made a lemon custard or curd. I’ve never made meringue. I don’t like pie shells so I had already decided I’d use the graham cracker crust in Ina Garten’s Frozen Key Lime Pie recipe I recently made. With one out of three down, how hard could it be?

Well, not hard, but interesting. It was hours before the party and we were standing in line at Hollywood Studios to see American Idol Scotty (I know, corny, and yes I’m a bit of a dork). There I was thinking of the pie I had to serve in mere hours and I hadn’t even picked out a recipe. As I stood in line I scanned different recipes to see which one to go with.  I settled on a recipe from Gourmet as I was pretty sure I had all the ingredients it called for. Once back at home and needing to leave in, yes…1 hour!, I sprang into action.

You start with the crust. I loved the graham cracker crust with this but you could easily do a pie shell, pastry crust, or even no crust and serve in bowls with a side of cookies as I saw here which is a great idea. While the crust cooks you melt the sugar, salt, water, milk, and cornstarch in a saucepan. This at first appears to do nothing and I was thinking, surely I’ve left out a major ingredient. But all of a sudden it will start to solidify and get gooey. At that point, you mix in a small amount of this mixture into the eggs yolks, and then the egg mixture back into this saucepan. As you continue to stir it, the mixture solidifies into a sturdy custard-like consistency.

Then you add in the lemon and lemon zest. This recipe calls for half a cup of lemon juice but my four huge lemons actually only yielded a fourth a cup. I was worried it might not be tart enough so I compensated with a little extra zest and the resulting flavor was spot-on. Finally you fold in a few tablespoons of butter into the filling. The resulting lemon filling is glossy and looks like its bursting with sunshine. Pour this mixture into the pie shell and set aside.

Next comes the meringue. As I said, I’ve never made meringue and it’s really not so easy. You diligently whip the egg whites with salt and cream of tartar until they get firm and then slowly add in the sugar. Again, silly me, I was short on ingredients and only had one third of the sugar it called for. So I did the rest with powdered sugar. The meringue didn’t get as sturdy as I would have liked and it didn’t taste particularly great at first– but it’s all I had. So, I plopped it on top of the pie (the most fun part by the way as it oozes out of the bowl and builds layer upon layer on your pie) and into the oven it went to brown.

By this point we were to be at my parents’ house in 15 minutes so the pie came straight out of the oven and into a lasagna pan for transport – held in place by two oven mitts. I sat in the car looking at my beautiful pie, full of hope, but the meringue wobbled from side to side as the car turned. I snapped a few pics to ensure I had evidence should this by chance turn out to be a success – although at that moment it seemed highly unlikely – or in case I just wanted to prove to myself I’d made it. Once at the house, the pie got to chill out in the fridge for a few hours before we indulged. And indulge we did – it was delicious. The lemon filling had just enough tang and bite accompanied by the sweet graham cracker crust and light fluffy meringue. In fact, the meringue tasted quite perfect despite the rocky start. This pie was a winner all around and everyone agreed – a nice cool accompaniment to the hot summer days to come. I can’t wait to make it again…the only danger is now that I know how easy it really is, I may make it too often!

Lemon Meringue Pie
Adapted from Gourmet


For the crust

  • 1 1/2 cups graham cracker crumbs (10 crackers)
  • 1/4 cup sugar
  • 6 tablespoons (3/4 stick) unsalted butter, melted

For the filling

  • 5 large egg yolks
  • 1 1/4 cups sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/4 cups water
  • 1/4 cup whole milk
  • 1 tablespoon grated lemon zest
  • 1/2 cup fresh lemon juice (I used ¼ cup and more zest)
  • 2 tablespoons unsalted butter, cut into tablespoons

For the meringue

  • 5 large egg whites, at room temperature 30 minutes
  • 1/2 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 3/4 superfine granulated sugar


For the crust, pre-heat the oven to 350. Melt the butter. Mix with crushed graham crackers and sugar and press into pie shell. Bake 10-15 minutes until golden. Remove pie shell and increase heat to 375 to bake the finished pie.

For the filling, whisk together egg yolks and set aside. In a saucepan whisk together sugar, cornstarch, and salt. Gradually add water and milk, whisking until smooth. Bring to a boil over medium heat, whisking frequently as mixture begins to thicken. Remove from heat and gradually whisk about 1 cup milk mixture into yolks, then whisk yolk mixture into remaining milk mixture. Add lemon zest and juice and simmer, whisking constantly, 3 minutes. Remove from heat and whisk in butter until incorporated. Pour into pie shell.

For the meringue beat the reserved egg whites with cream of tartar and salt using an electric mixer at medium speed until they hold soft peaks. Increase speed to high and add superfine sugar, 1 tablespoon at a time, beating until meringue just holds stiff, glossy peaks. Pour the meringue over the top of the pie and put back in the oven until golden brown, about 15 minutes. Cool several hours before serving.

Update: Serve with Heirloom Tomato Pasta for a great summer lunch or supper. 

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