on this last road trip of ours,
hubster and i
must have listened to at least
50 hours of
blue collar radio
and ron white
was one of the few comedians
who really got me giggling
every time
and he was full of
good advice
this here
being some of it
I believe that if life gives you lemons, you should make lemonade... And try to find somebody whose life has given them vodka, and have a party
funny
right?
so i was going to present a vodka, tonic with lemon
as my recipe today
and then thought
that might not be family friendly
so
i went with dessert instead
this tastes like
lemon meringue pie
without the crust
and it is so light
and airy
and almost feels
calorie free
but it isn't
it just feels that way
but it is light
and would go nicely
with a vodka-tonic chaser
on a warm evening
with the windows wide
zest of 3 lemons
1/2 cup + 4 Tbs fresh squeezed lemon juice
1 1/2 cups sugar--divided
1/2 tsp kosher salt
8 large eggs--separated
8 Tbs cold unsalted butter-cut into pieces
separate the whites from the yolks of the eggs, placing the yolks in the top of a double boiler and the whites in a clean bowl. to the yolks add the finely grated zest of 3 lemons, 1 cup sugar, salt, and lemon juice. whisk together and cook over double boiler until the mixture becomes the consistency of a curd or warm custard. do not let it boil or simmer. remove from heat and whisk in the butter. set aside. meanwhile, beat the whites until they begin to get foamy. "rain" in the remaining, 1/2 cup sugar and beat until the whites are at a firm but not stiff peak. When the lemon curd is cool to the touch, but not ice cold, gently fold into the egg whites. place in individual serving vessels or 1 large bowl. serve with whipped cream, candied lemon peel, or toasted coconut...or all three!
i am participating in colors of the rainbow
for alphabe-thursday
summer school
over at jenny matlock
this week
we honor the color YELLOW