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Let’s Cook: Likable Lemons

The Heritage Singers just finished performing their Variety Show for six nights. Each night, desserts were highlighted and auctioned off. My contribution has always been lemon meringue pie. It is my favorite pie to make and it brings back sweet memories of my mom teaching me how to make this sunshine pie that is pilled high with a cloud of sweet delight. It is also my favorite pie to enjoy.

Lemon meringue pie has been a faithful friend to me. We connected when I was 13 years old because the Mclean County Fair was going on, and the Underwood Commercial Club was selling pie and coffee. Mom was busy and didn’t have time to make pie so she put me to the task. It was a quantum leap and I called her several times at work double checking the procedure. Well, it wasn’t perfect, but I hauled it out to the fair stand taking the short cut to get there by cutting through the Underwood Park by the Park Inn Cafe. I sat there in the corner of the rounded gray metal quonset-style building to see if anyone was secure enough to try the lopsided cloud. It would have made the perfect ski slope. Within a short time, all pieces had disappeared from the red checkered tablecloth and were relished. Infatuation ensued–the kind that had me making pies for the rest of the summer and whenever someone need sunshine.

Folks often ask me for the lemon meringue pie recipe, and I gladly give it out. It came from the St. John’s Lutheran Church cookbook and was submitted by Mrs. Lydia Eman. It is a tried and true recipe. I have tried several other recipes; however, I always come back to Mrs. Eman’s

One other question that is often asked is “what else do you make with lemons?” We, like many people enjoy lemons in our home; I am going to feature a few other favorite lemon recipes that are most delightful.

Here are a few tips, as well, that I have learned over the years about lemons. Lemons do not ripen after picking, so choose fruit with deep yellow skins that have a sheen to them. Lemons juice better if they are at room temperature. There is no need to cut a whole lemon if all you need is a tablespoon or juice. Simply pierce the skin with a sharp metal skewer and squeeze out the amount desired. Should your lemons be cold, simply place them in a bowl of warm water before extracting juice. Lemon rind is our friend in the kitchen. It can be used in many ways such as drinks, frostings and for fish. Don’t toss it out– rather grate it and freeze it. The shell of a squeezed lemon is great for refreshing your hands and you can keep them in the refrigerator for a few days.

Lemon wedges and slices are great for garnishes, and lemons are a good source of vitamin C. It is any wonder why lemons are so likable? Did I mention that even if you don’t bake lemons in a blue bowl on your kitchen counter make it look like your truly into it!

Here are a few lemon recipes that we enjoy in our home.

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