Well the first day of winter will be here on Sunday, Dec. 21 and I can’t wait. The reason is not that I like winter, but after that date, the daylight hours start to get longer. The “dark days” of winter will start to fade into glorious sunlight. Granted it is only a minute a day, but Momma Said, “Beggars can’t be choosers.”
Sunlight is my friend and I sure miss it in the long, dark days of winter. Cold and dark are not my two most favorite things. I think I suffer from SDD (Sunlight Depravation Disorder) because I tend to turn into a real grouch in the winter, or as my sister tends to tell me, “Grouchier than normal.”
Christmas is right around the corner and I need to do some baking and wrap gifts. The season has been strung out for so long in the stores that it has seemed to have caught up to me. I get so used to seeing Christmas everywhere that it has gotten into a rut. Momma Said, “You forget the reason for the season.”
Time will wind down and another year will be gone. It is hard to believe that we will be in the year of our Lord, 2015. Someone came into the office the other day and was talking about something that happened in 1965, it is hard to believe that was 50 years ago. Time has a way of getting away from you. You can blink an eye anymore and it seems the year has gone by.
And now it seems the time has come for another recipe. I hope you enjoy this. It is easy to make and delicious as well.
Lemon Icebox Pie
Yield: one 9-inch pie
Ingredients
1 3/4 cup graham cracker crumbs (about 14 graham crackers)
1/4 cup sugar
6 tbsp butter, melted
1 1/4 cups fresh lemon juice (6-8 lemons)
2 14 oz cans sweetened condensed milk
8 large egg yolks
2 tbsp finely grated lemon zest
8 oz Cool Whip for topping, optional
Instructions
1. Grease pie pan.
2. Mix together graham cracker crumbs, sugar and melted butter.
3. Press graham cracker mixture into the bottom and up the sides of a 9 inch pie pan to make the crust.
4. Preheat oven to 325 degrees.
5. In a medium sized bowl, whisk together the lemon juice and sweetened condensed milk.
6. In a large bowl, beat the lemon zest and egg yolks on high until pale.
7. Add sweetened condensed milk mixture to egg mixture and beat until smooth.
8. Pour filling into the pie crust.
9. Bake the pie for about 25 minutes. The edges should be set and the center should jiggle slightly when the pie is moved.
10. Cool for an hour, then refrigerate or freeze for at least 6 hours, depending on preference. The pie should keep for about a week.