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dchenesOver the past week, aside from shoveling snow and buying things, I've done a fair bit of reading and playing Civ 4 and embroidering. I also did a little experimental cooking, and thereby invented Lemon Napalm.
I tried making a Shaker Lemon Pie a couple of months or so ago, and decided that while the level of lemonness was very nice, it was a bit much like a marmalade pie for my taste. I hate marmalade. So this time I put the lemon slices-and-sugar through the blender and then put the eggs in it, and that cut down the "ew, marmalade!" factor quite a bit. However, I didn't really think about crust until after I'd put the eggs in. Since I didn't want raw eggs sitting around while I did something about crust, and I didn't want to refrigerate the filling and have it take all afternoon to get baked, I baked it plain. It did NOT want to come off the knife, hence the Napalm. (I probably should have let it cool a little more.) However, once it did cool off a little more, it was very very tasty.
Next time, I'm going to take the lemon rinds out entirely after they sit in sugar overnight, and see if the lemon juice-and-sugar by itself is what I really wanted. Sounds like lemon bars to me, and I think I might put some rosemary in the crust.
I also think Experimental Lemon Napalm should probably be the name for my next computer.
I tried making a Shaker Lemon Pie a couple of months or so ago, and decided that while the level of lemonness was very nice, it was a bit much like a marmalade pie for my taste. I hate marmalade. So this time I put the lemon slices-and-sugar through the blender and then put the eggs in it, and that cut down the "ew, marmalade!" factor quite a bit. However, I didn't really think about crust until after I'd put the eggs in. Since I didn't want raw eggs sitting around while I did something about crust, and I didn't want to refrigerate the filling and have it take all afternoon to get baked, I baked it plain. It did NOT want to come off the knife, hence the Napalm. (I probably should have let it cool a little more.) However, once it did cool off a little more, it was very very tasty.
Next time, I'm going to take the lemon rinds out entirely after they sit in sugar overnight, and see if the lemon juice-and-sugar by itself is what I really wanted. Sounds like lemon bars to me, and I think I might put some rosemary in the crust.
I also think Experimental Lemon Napalm should probably be the name for my next computer.
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Date: 2010-01-04 09:25 pm (UTC)