taste the book, 6/30

now that the book is pretty much finished, i have turned my attention to other things like my garden and making bread. however, i still have my job at the cafe to contend with and this is the perfect opportunity to put the recipes i worked on for the last 6 months on display. with that in mind, i invite you to taste the book. as long as i am capable (read that as not so busy with the volume at the cafe), i will feature a dessert from the book as a special and post about it here. first up is the lemon ice box pie, a sweet and creamy pie perfect for a hot summer day (as long as you eat it quickly!)

freshly zested lemons
lemons, juiced by hand the old fashioned way (can you cay carpal tunnel?)
egg yolks, a bunch when you make as many pies as i did
if double yolks are a good luck charm, then i am drowning in them. this last month or so, we have gotten large quantities and i have cracked as many as 12 in a day.
sorry, didn’t take photos of the next step-it was kinda boring-zzzz
mix the juice, zest and eggs into sweetened condensed milk and pour it into a cookie crumb crust. most of the time, these just go straight into the fridge to “cook” and set but the s.c.m. has been rather thin lately so i opted for a quick trip in the oven, about 7 minutes, to help them set.
let the pie chill, top it with whipped cream and white chocolate shavings. to make nice shavings, hold your knife perpendicular to the surface of the chocolate-one hand on the handle and the other on the tip of the blade and while applying light pressure, drag the knife towards you to make shavings.
oh so rich and creamy, lemon ice box pie in a gingerbread biscotti crumb crust-come on in and taste the book, i dare you!

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