Lemon Cream Pie

I have always loved the lemon part of the lemon meringue pie. My brother and I used to share our pies- he could have to white and I got all the yellow. There’s something about the meringue that I don’t like, even though I do think it’s beautiful to see meringue piled high on top of the bright yellow of the lemon layer. So for this Easter I decided to try making lemon cream pie. I tried a couple recipes with pudding mix but couldn’t get exactly what I was looking for, so I decided to use my mother in law’s key lime pie recipe since I love it so much. This is her recipe, just substituting in lemon juice and zest instead of the key limes. And it came out perfectly!

Lemon Cream Pie

• Pre-baked pie crust or graham cracker crust, cooled
• Zest from 1 lemon
• 1/2 cup fresh lemon juice
• 14 oz can of sweetened condensed milk
• 4 egg yolks
• Whipped cream or cool whip for topping

1. Preheat oven to 350.
2. Combine zest, lemon juice, sweetened condensed milk and egg yolks mixing bowl and stir until well incorporated.
3. Pour filling into the prepared pie crust.
4. Bake for 15 minutes. Cool for about an hour on the counter and then refrigerate for at least 3 hours or overnight.
5. Top with whipped cream or cool whip and serve cold.
6. Store leftovers in the refrigerator for a couple days, if they last that long!

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Homemade Highlights

A while back I wrote a post about how I had stopped highlighting my hair.  I was tired of getting chemicals and foil put in my hair, then sitting and breathing in the fumes while my eyes watered, and finally having the chemicals washed down the drain and into the water supply.  After a long consideration, I decided to quit the highlights, which had the added bonus of helping out my bank account, too.  However, I was still conflicted.

Although I decided to get rid of the highlights for environmental reasons, I must confess that I really like the look of highlights in my hair.  I’m not opposed to making small changes to my appearance that make me feel better about myself.  For example, I have switched to an all-natural make up line that discloses all its ingredients, but I haven’t stopped wearing make up.  I like the way eyeliner and mascara make my eyes look, and so therefore I’ll wear it safely, which by the way has helped my eye allergies tremendously.  I have cut back on the nail polish, but still polish my toes in sandal season, again with safer polish from Honeybee Gardens.  And I’m certainly not about to stop shaving my armpits.  I’m not that kind of environmentalist.  So what’s a green gal who still wants lightened hair to do? Make my own lightener!

I had heard that chamomile tea would work as a lightener for people with dark blond hair, and everyone seems to know that lemons will lighten hair.  So… I came up with the following recipe.

Lemon-Chamomile Highlights

• 2 chamomile tea bags
• 1 lemon
• 1 cup boiling water

Place the tea bags into the boiling water.  Squeeze in the juice of half the lemon, then drop in the lemon.  Reserve the other half.  Let steep for about 20 minutes, or until cool enough to use.  I liked that it was still a little warm when I used it.

When you want to apply it to your hair, get in the shower or apply it carefully leaning over a sink with a towel around your shoulders.  I just went outside and leaned over the edge of the deck.  Carefully pour it onto your hair.  I have very long hair so I used it all, but I would imagine you could save some for a second application later on if you didn’t use it all.  Then, take the remaining half of the lemon and run the cut side over your hair wherever you want to have extra highlights, like around your face.  Squeeze the juice out of the lemon and spread it out through your hair.

Then, find something to do outside for at least an hour.  I worked in the garden and was worried that bugs would swarm me, but they didn’t bother my hair at all. 

Here are the results…

It’s subtle, but you can see the highlights in the front.  The roots aren’t exactly the same color as the dye that’s growing out, but they’re closer.  I’m very happy with the results.

My hair has always been sensitive to the sun, lightening in the summer, so I had a feeling this would work.  I love the fact that this is inexpensive and easy to make.  The ingredients are safe, and you could even drink it if you wanted to.  I’d just caution about getting it in your eye, it will sting (I know).

What do you think?  Have you got any suggestions for hair lighteners or other homemade beauty products?

Lemon Meringue Pie

Ed’s mom gave me the lemon filling recipe after a “lemon soup” incident.  This recipe sets nicely.

Crust

Take the dough for a one-crusted pie out of the refrigerator and preheat the oven to 400°F.

Roll the dough out until it will fit your pie pan.

Place the dough in the pan and crimp the edges.

Fit parchment paper into the dough and fill it with rice or beans to weigh it down.  This will keep the dough from slipping down as it bakes.

Bake for 10 minutes, then remove the parchment and weight.  Bake another 5-10 minutes until golden brown.  Cool completely.

Lemon Filling

Ingredients

• 1 1/4 cup sugar
• 6 Tbsp cornstarch
• 2 cups water
• 2 egg yolks
• 1/3 cup lemon juice
• 3 Tbsp butter
• 2 tsp lemon juice

Combine the sugar and cornstarch, then mix in the water.

Separate the eggs, saving the whites for the meringue.

Beat 1/3 cup lemon juice and the egg yolks together.

Add the lemon juice and yolks to the bowl and combine.

Cook over boiling water until thickened, about 10 minutes.

Stir in the butter and remaining lemon juice.

Pour the lemon filling through a strainer into the cooled crust and cool completely.

Meringue

Ingredients

• 5 egg whites
• 1 tsp vanilla
• 1/2 tsp cream of tartar
• 1/2 cup sugar

Preheat oven to 375°F.  Begin beating the egg whites, vanilla and cream of tartar until they begin to get frothy.  Add the sugar, 1 Tbsp at a time, while beating at a high speed, until stiff peaks form.

A stiff peak.

Spread onto the lemon filling, making a nice design with a spoon.  The edges will look prettier than if it is a smooth top.

Bake for 10 minutes until the meringue is nicely browned.  Cool for 30 minutes, then chill at least 3 hours before serving.