Today’s post is about preparing dessert for Easter Sunday. Part of the dessert, anyway.
It has been over a year since I have been following the growth of the lemons on my dwarf lemon tree. Recently I blogged about how I thought they were ripe, and discussing what I should do with my largest crop of lemons — 4.
Today we took care of that. The decision was Lemon Meringue Pie. Everyone in the family participated in preparing them.
First it started with the prebaked crust. Betsy did that:
Then I started harvesting the crop:
Then I juiced the lemons
Carly provided general assistance and much of the cinematic recording.
I then started cooking the filling:
But of course, it also had to have the final touch — Meringue:
Which was then baked to a dark golden brown:
Which gave us all our Easter baked goods: