I’m back with the Issue #3 installment of my Everyday Food Challenge. Last week the readers voted for me to make the Vegetable Lasagna. You’ll read about that tomorrow. For now, let’s deal with dessert first. One of the runners-up in the voting was the Lemon Pie with Pecan Crumb Crust. It was also the recipe that Greg was looking forward to the most. So, of course, I just had to make it.
Now I know that every time I do one of these Everyday Food Challenges, I say how simple the recipe was. Well, this was no exception. To save some time, you could use a store-bought graham cracker crust. But please don’t. The ground toasted pecans add so much wonderful flavor to the buttery crust. You don’t want to miss out on this perfect crust married to the tart lemon filling.
Additionally, the editors of the magazine suggest adding a dollop of whipped cream to each wedge. We didn’t, we went for the straight-forward approach. If you enjoy a great key-lime pie, but can’t find key limes, raid the grocer’s produce section for three lemons and whip up this pie. You will not be disappointed.
So tell me, what’s your favorite lemon dessert? Tomorrow, I’ll present dinner’s main attraction and give you the chance to vote or what I whip up from Issue #4.
note by mike: I’ve searched all over the marthstewart.com web site and can’t find a link to this recipe. Perhaps, because it was a reader submitted recipe.
update by mike: Here’s a link to the same recipe.