OK, it’s time to put your back to the north and seek the last rays of the summer sun – with a pool party. It’s been a summer of great times with friends, some drama – well personally, more drama than usual and I just finished my 28th book! Yea. I don’t know about you but I am toasting to the summer of 2016. Extra chairs will be pulled up to the table because everyone I know had summer drama and still hit their goals and deadlines! Wow! My pool parties start with the guest list – the more the merrier. Purchase a half pound to pound of shrimp per person, an Alaskan King Crab leg per person, boiled new potatoes and quarter cut corn on the cob. I like to create my own “crab boil” seasoning. The crab boil with very heavy red pepper, in my opinion, masks the favor of the delicate and expensive shrimp and crab. So, I save the lemon rinds from my lemon pie. Toss the rinds into the boiling water with a bottle of lemon tarragon salad dressing. That really brings out the flavor in the seafood.
Kelly’s Lemon Pie
For the crust prepare a large Pyrex rectangle baking dish by melting 1 and half sticks of butter in the microwave. In the dish, mix in one and half cups of flour and one and half cups of minced pecans (run through the food processor). Mash the mixture to form the crust. Bake at 400⁰ for 10 minutes – and no more than that. Remove and cool completely.
In an auto mixer, beat 8 egg yolks until light in color. Add 2 cans of condensed milk. Add 1 cup of fresh squeezed lemon juice, until just blended. Pour over the cooled crust. Bake at 350⁰ for 14 minutes. My version of the classic ice box pie is the perfect accompaniment to a seafood pool party to hedge the last rays of a summer sun splash. Have fun! © Kelly McBride Loft