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Jul. 7th, 2013 03:12 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
camwynMade icebox lemon pie last night from a recipe in Cook's Country. Had a slice for breakfast this morning. It's not bad. It's not as good as the key lime pie recipe I use from Cook's Illustrated, but it's still not bad. Might need to add some lemon zest next time to spiff it up the rest of the way.
Slight problem, though: the article claims in a few places that the recipe only requires fifteen minutes in the oven. Technically this is true because the assembled pie is only in the oven for fifteen minutes. The problem is that before you do this you have to bake the pie crust for fifteen entirely separate minutes. I prefer my recipes be honest about that kind of thing especially when the whole point of the recipe is to produce a dessert that requires the least amount of air conditioning possible during the production process.
Slight problem, though: the article claims in a few places that the recipe only requires fifteen minutes in the oven. Technically this is true because the assembled pie is only in the oven for fifteen minutes. The problem is that before you do this you have to bake the pie crust for fifteen entirely separate minutes. I prefer my recipes be honest about that kind of thing especially when the whole point of the recipe is to produce a dessert that requires the least amount of air conditioning possible during the production process.
