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February 17, 2022


I am not a baker. The reason is that I do not like to follow a recipe exactly as it is written. That works when you are cooking. But baking is more of a science, a chemistry that is exact.

That doesn’t mean I don’t bake; I do because I have a weakness for caramel and making it delights my taste buds. Think crème caramel (page 306 in Le Kitchen Cookbook) or a cheesecake (page 317) with a nut and caramel topping, I can go on but you get the idea, oh, and I shouldn’t forget pecan pie. See my problem? I’m obsessed.

Of course, there are other sweets that I like, fruit desserts, things that are lemony. So, when my husband saw a recipe for lemon meringue pie, one of his favorites, in the New York Times we decided to make a special dessert for Valentine’s Day. After reading and re-reading that recipe we decided it was just a bit too complicated since neither of us had ever attempted a meringue.

I searched the internet and found a recipe that seemed a lot easier.

We started zesting, juicing, separating eggs, and combining all the ingredients over heat. While I was stirring, Mark was beating the whites into firm peaks ready to top the pie. The final step: placing the pie back into the oven to set and brown the meringue.

When we opened the oven to see the results, we couldn’t help but smile. It was beautiful, the pie was picture perfect.

But it was hot. That meant we had to wait until the next day to taste it.

So, what did we have for Valentine’s Day dessert?

Mark had gotten us chocolate-covered strawberries and they were perfect.

Chocolate covered strawberries

The next night, we sliced into the pie to taste the results. I’m happy to report It was very good.

Slice lemon meringue pie

Here is the link to the recipe.
If you make this recipe take a moment to read the comments; I found them to be very helpful.


Follow Along and see how I do with my outrageous goal 2022
Here is what's happening with my 2022 goals
  1. This week Peter and I met to go over the best way to shoot the first video in the cooking class series. I'm excited and a bit nervous.
  2. I'm starting to understand and, getting better at, my Instagram and Facebook ads. A small victory and so much more to learn. 
  3. A reader, was kind enough, to tell me that Amazon's 'Look Inside' button on my book Le Kitchen Cookbook is only showing a couple of pages. I contacted Amazon and asked them to show 20% of the book. They say it takes a bit of time, so I'm waiting. Thanks for letting me know.
Want to help?
  1. If you've purchased the book, it would help if you could take the time to write an honest review. Here are the links: On Amazon or on French-Secrets
  2. If you like the book tell your friends. That’s a huge compliment.
  3. If you haven't yet, you can buy the book. (Links below)
If you have any suggestions? I'd really like to hear them. You can leave your thoughts in the comments below. 

Thank you for all your support!

Buy it now le kitchen cookbook by Adeline M. Olmer

Buy le kitchen cookbook: a workbook on French-secretsBuy le kitchen cookbook: a workbook on Amazon  


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