Lemons to Pie

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:

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