LEMON PIE

The lemon on the right survived the winds and rain of Hurricane Ivan to become a noble pie!

Which lemon is from my tree, and which is from the store?

My two lemon trees survived hurricane Ivan the Terrible and many of the lemons remained attached to the tree and continued growing.

Lemons from my trees have four times the amount of juice that a store-bought lemon will give you. My lemon is about the size of a grapefruit.

I have been asked how I make my lemon trees grow in Northwest Florida? That is a good question and easy to answer:

Plant the lemon trees on the south side of a building and away from the north cold weather during the winter months. They must also be planted where the sun will shine on them most of the day.

Feed the roots of the trees a handful of citrus food in early spring and give the trees a drink of water about once weekly if it doesn't rain.

I was once as Tennessee plowboy with mules pulling the plow. I've been told that I have a green thumb and could plant a 2x4 and make it grow. I recommend you plant a tree, instead -- and then bake a lemon pie!

Recipe for LEMON PIE

1 baked pie shell, 8 or 9-inch

1-1/2 lemons (1/3 cup juice) and rind

2 tablespoons cornstarch

2 tablespoons flour

1-1/2 cups boiling water

1-1/2 cups sugar

3 eggs

1/4 teaspoon salt

In a large bowl beat egg yolks, add lemon juice and rind. Combine dry ingredients and add to eggs and juice. Mix well and add to boiling water. Boil until thick (about five minutes). Beat egg whites and add 6 tablespoons sugar, 2 tablespoons at a time for meringue.

 

Contact Noah at:
Noah@SemperFidelisNoah.com


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