Wednesday, January 13, 2021

Easy-peasy lemon pie: It’s not Kay’s lemon chiffon pie, but it’ll have to do

Recently, my dear & funny friend Kay who lives in Hawaii shared the happy news of her & husband Art’s 48th anniversary, on her popular personal blog Musings.

She happily added that later that day, she met up with her friend Honolulu Aunty who generously gifted her with a lemon chiffon pie.

Kay shared a photo of her mom & husband Art enjoying a slice.  After staring at the pie for 5-10 minutes, I had to walk away from my computer.

The next day, Kay reminded us how tasty that pie had been, and added she had a secret family recipe for lemon chiffon pie, but it had to remain a secret.  But she also had a family recipe for pickled onions, and THAT she could share!

Friend & fellow blogger DJan commented that was fine, as she preferred pickled foods. 

I sat here and scowled.

After our pickling lesson, I called my local bakery.  I said “Do you sell pies?”  The woman on the other end snorted and said of course they did.  I asked “Do you sell them by the slice?”  She said “Some.”

I said I’d like a slice of lemon chiffon pie, please.  She snorted again and said “Sorry ma’am, we only sell slices of… dutch apple, cherry, raisin.”  I said “I’m not a ma’am, I’m a man.  Can you bake a lemon chiffon pie?”   She said “Yes ma’am but you’ll have to buy the whole pie.”   I said okay, how much.  She said “For an 8 inch… 17 dollars.”   Ugh!

I said “17 dollars for a little pie?”  She said “Yes ma’am.”  I said “Listen, I’m not a— nevermind!”  She told me to have a nice day.  How can I when I sound like a ma’am! 

Kay did reach out to me and offered to help, but there was only one thing that would make me happy; find the laziest simplest lemon pie recipe on the internet and make one myself.

WWII NO-BAKE EASY PEASY LEMON PIE

This is so simple, it’s almost too good to be true.  You only need three ingredients:

  • 2 14 oz. cans sweetened, condensed milk
  • 3/4 cup lemon juice
  • 1 premade graham cracker crust

Slowly whisk the lemon juice into a large bowl containing both cans of the sweetened condensed milk. 

(It’s thick already, but will thicken a bit more as you whisk.)

Pour mixture into your graham cracker crust, invert that clear plastic lid from your crust to cover the pie and put the pie into your refrigerator to set overnight.

Heh heh!!

This morning, here’s the pie.  My review is below.

THE VERDICT:  I think this pie needs to go back to the 1940s where it belongs.  IT’S TOO MUCH!!  Each bite is like a big heaping forkful of Type 2 diabetes, with every third bite a sudden eye-squirting tang of lemon juice.  Gee I mixed it just like it said!

I have a sudden craving for pickled onions…

33 comments:

  1. Adventures in pie making! Every time I make a pie I wonder why I didn't just buy one. They can be very messy to make. $17 though? I can't believe that price. That would be motivating. Lemon pie isn't my thing, but I do like a couple of fruit pies.

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  2. "Every time I make a pie I wonder why I didn't just buy one." Margaret, that is officially my new philosophy!

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  3. At least you gave us all a laugh. But I dunno, it looks pretty good to me!

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    1. Thanks Tom! But trust me... it's not great. At least I'm over my lemon craving!

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  4. Oh Doug, my friend, Liz is a dessert goddess! After much experimenting, we all preferred her lemon pies made from a ready made pie shell, filled with Shirrif Lemon pie filling. It used to come in a blue box. As for meringue, I finally omitted it entirely. I'm starting to drool just thinking about those pies!

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    1. Florence, I will look for it--I can actually do a meringue, haha--thanks!

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  5. Dug, although lemon pie is not my favorite (dark chocolate cream pie is), I tried a recipe for a lemon ice box pie a while back. The recipe isn't easy... and definitely not diabetes friendly, as it's ingredients include heavy cream, lemon curd, and condensed milk... but I have to say, it was the BEST LEMON PIE I'd ever eaten! And to be honest, by the time I bought all the ingredients, it may have come close to $17. I will make it again, but only on a special occasion.

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    1. Rian these ingredients weren't cheap either, but now that you mention it... dark chocolate pie...now I can't stop thinking about that. I'll be back :)

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  6. I’m not a dessert person; I seldom have one of any sort.
    However, I do like pickled onions. My dad was a huge fan and mum bottled our own, so there was always plenty on hand. That meant that my sister and I also became fans.
    To this day I still like some pickled onion and a slice of good cheddar on a cracker (preferably Savoy, but I think that’s only an Australian cracker, or dry biscuit as they are called here).
    Peter

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    1. Thanks Peter, it's nice to see the shout out for pickled onions here--I don't think I've ever had 'em but what you describe sounds good. Speaking of good, I'm still watching Rake & digging it, my friend. Thank you :)

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    2. I haven't heard of Savoy crackers, we have Saladas which are very similar to Premium crackers, which we also have and we have Saos, the unsalted ones that are square, dry and flaky.

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    3. Goodness, you haven’t heard of Savoys, River. Check your supermarket (they are made by Arnott’s), unless they are just a Victorian thing.
      I quite like Saladas, but I don’t care for Saos.
      Peter

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    4. They must be just Victoru=ian, like Bush Biscuits and Yo-Yos are just South Australian, although I believe YoYos are now available in Melbourne?

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    5. You might be right, I’ve not heard of Bush Biscuits. There are Yo-Yos around, but various kinds. I don’t know if they are the ones you know, they are usually in specialist shops.

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  7. I wanted to point this out on Kay's blog but bit my tongue. What makes chiffon, chiffon is folding beaten egg whites into FLOUR which makes a CAKE not a pie. What people call lemon chiffon pie is just a lemon flavored cake cooked in a round pie pan. Now a classic lemon meringue PIE, is definitely something to write home about.

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    1. Oh thanks Ed, I was not aware of that?! Huh! I guess I shouldva known better, I did find recipes with eggs folded in & stuff... thank you :)

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    2. My lemon chiffon cake is heavenly but I rarely make it as it uses eight eggs and the resulting cake is huge. Individual slices do freeze pretty well though, if properly wrapped.

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    3. Uuuummm.... In Hawaii, it’s not a cake. It’s a pie. Honest. And no flour in this pie either.

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  8. That was a fun post Doug, thanks for the giggles. Love Margaret's philosophy and I may adopt it also. Like Ed, I really prefer lemon meringue. It is my go to pie and now I am craving a piece. Wonder how much one slice would cost here in tiny town?

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    1. Thank you Patti! Yes ever since I made this... concoction, I keep thinking of my grandma's meringue pies--lemon meringue sounds more the ticket but so does chocolate... I'm not done yet :)

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  9. It does sound overly sweet, but remembering it is from WW2 days, people had to make do with what was available. Find a few other online recipe sites and try a more modern recipe. I prefer lemon meringue pies myself.

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    1. Thanks River, I prefer lemon meringue too--I was just intrigued by this old (and too easy) recipe. Yes, I'm sure back then that if you didnt have ration-stamps for sugar, this was just fine :^|

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    2. Thanks Rajani, I checked out your own blog--interesting!

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  10. Oh my gosh! This is hilarious! Oops! Sorry, Doug. Thank you for the shout out (laugh out?). Now you got me wondering about making that lemon chiffon pie which I've never made. Hmmm... Heeey... That hula girl looks just like me. LOL

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    1. Haha--thanks Kay, I'm glad you have a sense of humor! And I learned my lesson, there are NO shortcuts to a decent lemon pie! When I do this the right way, I'll post it again and yes that hula girl reminded me of you :^)

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  11. I'll pass on the Pie, but Pickled Onions does sound tasty and now you've got me thinking about the last time I ever had one. I used to J'Adore those tiny White Pearl Cocktail Onions and my Welsh Nanna used to buy them for me... I don't know how healthy it was to sit and eat a whole Jar, but it was Bliss!

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    1. Thanks Bohemian... hey I remember those. They WERE tasty, now you got me thinking :)

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  12. I'll take the pie everytime. I will check with my old cookbooks and see what the ancients used to make such an awesome pie.

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