It’s always this time of year that we’re flooded with gorgeous citrus and we’re scrambling to figure out how to cook with it all. And of course, we’re always finding new ways to squeeze them into our refreshing cocktails. This season has been exceptionally fabulous because we’re finally heading out of a drought and the rains have brought nourishment to our little garden orchard. All our citrus trees are super picturesque and dotted with yellow, orange, green and red orbs of citrus. Every day we’re indulging in citrus juice and we’re not going to be getting scurvy anytime soon that’s for sure!
After enjoying our seasonal blood orange buttermilk pound cake, meyer lemon cream puffs and orange-spied chocolate chocolate chip banana bread, we were almost tapped out until we were inspired by Joanna and Chip’s new magazine. Have you seen it" It’s adorable, informative and a great read together when cuddled on the couch. Her lemon pie recipe definitely kick started our cravings again and we hopped to the kitchen to make our version of meyer lemon pie because we have way more meyer lemons that we can ever eat.
Everyone knows of our love of meyer lemons because we’ve been geeky enough to share it in a video a few years back. Remember how small Lexi was when we made a cameo appearance" Well, she’s much bigger now!
Our meyer lemon pie is significantly less sweeter than most pies because honestly, we don’t feel like we need all that sugar. Instead, we bring in a ton of lemon flavor, fluffy texture and fabulous citrus love to a simple and homemade dessert. Over the years we’ve found that adding extra citrus flavor to our baked recipes and minus the extra sugar, still results in a delicious dessert. The bright pops of lemon flavor come through in a dance of sweet, sour, bright, and tangy. But of course, we always love adding that decadent dollop of homemade whipped cream! So we’...