It doesn't get much better than a cool slice of lemon meringue pie on a hot summer evening.  Give me a glass of iced tea and a slice of pie and I'm a happy girl.  

For the crust:  
All Butter Crust for Sweet and Savory Pies or your favorite crust
1/2 cup graham cracker crumbs (optional)

Make your dough using your favorite recipe or this All Butter Crust for Sweet and Savory Pies (Pâte Brisée).  It's fantastic and fairly easy.  I make the first recipe in the link.  If you use this recipe, make a half recipe or freeze half the dough for future use since we are making a one crust pie.

To help keep your crust nice and crispy, you can roll your dough out on graham cracker crumbs.  Sprinkle with more crumbs while rolling out the dough.  Custard pies often create soggy crusts and graham cracker crumbs added to the crust can help keep them crisp.  

Follow the instructions to Pre-Bake a Pie Crust.  You will pre-bake with pie weights or dry beans as shown.  

For the filling:  

1 1/2 cups cold water
1 cup sugar
1/4 cup cornstarch
1/8 tsp. salt
6 large egg yolks
1 T. grated lemon zest
1/2 cup fresh lemon juice (3-6 lemons, depending on size)
2 T. butter

Once you have baked a crust and let it cool, you can make the filling.  It is a good idea to juice and zest your lemons and separate your eggs ahead of time.  Since you are using 6 eggs, but only 4 egg whites, you can freeze the extra two egg whites for future use like in an Angel Food Cake.  

To make the filling:  

1.  Combine the water, sugar, cornstarch and salt.  Cook and stir over medium heat with a whisk until simmering.  

2.  When the mixture starts to thicken and look clear, add the egg yolks, two at a time.  

3.  Stir in the zest, lemon juice, and butter.  Return to a full simmer, then remove from the heat.  

Next you will prepare the meringue.


For the meringue:

4 large egg whites
1/4 tsp. cream of tartar
1/2 tsp. vanilla extract
1/2 cup sugar

1.  Beat egg whites with cream of tartar until frothy.  

2.  Add vanilla extract.  Then gradually beat in sugar, a little at a time.

3.  Continue beating until stiff and glossy.  

Pour the hot filling into a pie crust.

Place large dollops of meringue on top of the lemon filling.  Then gently smooth the meringue to the edges sealing the meringue to the crust to prevent shrinking.  

Use a scraper or the back of a spoon to form pretty little peaks in the meringue.  

Bake in a 325 degree oven for about 20 minutes until lightly browned.  Cool to room temperature in a slightly warm place.  Refrigerate any leftovers.  

The lemon filling recipe is adapted from the America’s Test Kitchen Family Cookbook Copyright © 2006.  Published by America’s Test Kitchen.  All Rights Reserved. 

I saw a recipe for baked teriyaki chicken in a weekly menu plan at Clover Lane.  I tried it and thought it was ok, but then came up with this idea.  I substituted honey for the sugar in the sauce and grilled the chicken on skewers.  The boys loved the chicken so much, they ate it all.  I only made a pound of chicken to start (about 2 chicken breasts), not realizing how much they would eat.  So I made more for my husband and I and we ate dinner after the boys went to bed.  Someday, I'll be making double recipes of everything for my growing boys.  I suspect when they are teenagers my second home will be the supermarket.  

1 Tablespoon cornstarch
1 Tablespoon cold water
1/2 cup honey
1/2 cup soy sauce
1/4 cup apple cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon freshly ground black pepper
4-6 boneless skinless chicken breasts 
Bamboo Skewers*


1.  In a saucepan over low heat, combine the cornstarch, cold water, honey, soy sauce, vinegar, garlic, ginger and ground black pepper.  Let simmer, stirring frequently, until sauce thickens and bubbles.

2.  Slice chicken breasts into long strips about an inch wide.  Thread meat onto skewers using two chicken strips per skewer.  Brush with honey teriyaki sauce.  Grill until cooked through.  Enjoy!

*When using bamboo skewers on the grill, it is a good idea to soak them in water for a while first to prevent them from catching on fire.   

Sauce adapted from All Recipes.

I have a sick child today.  Nothing serious, just a cold so I decided to make chicken noodle soup.  I usually make this easy chicken soup recipe, but wanted the added benefits of bone broth so I used whole bone-in chicken pieces.  I basically followed my Turkey Noodle Soup recipe using bone-in chicken instead.  

After some chicken noodle soup, lots of fluids and rest my little guy will be back to good health in no time.  

Ingredients:
1 onion diced
3 cloves garlic minced
1 stalk celery diced
2 T. butter
8 C. chicken or vegetable broth
6 C. water
1 chicken carcass or 3-4 bone-in chicken pieces, skin removed
1 t. salt
1 t. Cajun or Creole seasoning
Fresh ground pepper
1 10 oz. bag frozen peas and carrots*
12-16 oz. Amish home-style egg noodles

1.  In a large pot, sauté onion, garlic and celery in butter until tender and slightly caramelized.

2.  Add water, chicken base, chicken carcass or pieces, salt and Cajun seasoning.  You can add a little fresh ground pepper to taste.  Cover and cook on low for 1 1/2 to 2 hours.  

3.  Remove carcass or chicken pieces from the pot and pull meat off the bones with a knife and a fork.  Cut up the meat and return it to the pot.  Add frozen peas and carrots and bring pot to a low boil.  

4.  Add noodles and continue to cook uncovered until noodles are tender.  (Check noodle package for cooking time.)

*You can substitute frozen peas and 1 to 2 large sliced carrots. 

My parents have generously given us lots of venison this year and we have been enjoying it.  They gave us these beautiful cuts of venison sirloin roast/steaks.  I decided that my recipe for tri-tip roast might be a nice fit for this cut of meat.  (It's not really my recipe.  I found it at Las Vegas Food Adventures and it is my favorite way to prepare tri-tip roast.)  I marinated the venison for 24 hours, then grilled to perfection.  It was melt in your mouth delicious.   

I used the full recipe for the marinade, but it is for 2-3 lbs. of meat, so feel free to reduce it for smaller cuts of meat.  If you need lower sodium, reduce the amount of seasoned salt and use a lower sodium soy sauce.  

1 tablespoon seasoned salt
1 teaspoon brown sugar
3 tablespoons soy sauce 
1 teaspoon freshly ground black pepper

Put all ingredients in a ziploc bag, add meat.  Seal the bag and rub the marinade into the meat.  Let rest in the fridge for 24 hours.  Grill and enjoy.  

Linking up at Create with Joy.