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Comments
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Yeah! Of course! I have eaten a lot of little tomatoes on yesterday then I have eaten a lot of vegetables and dragonfruits today now! We promise these fruits and also vegetables can helping us more healthy. ๐๐๐
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O Oh yes you also need a nice plate of pasta or a large salad with mozzarella or tuna, with cherry tomatoes, potatoes and olives
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I have several fruits that I prefer but the most are strawberries, bananas and apricots ๐๐ค @PrettyBubbles
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My favorite fruit is watermelon -- red and seedless.
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Hi I also love strawberries and bananas but I donโt like apricots ๐
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Yes I agree and its so hydrating also ๐
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I LOVE peaches. I have a peach tree with fruit that has the most fabulous sweetness. The the has already yielded a very nice amount of fruit and I am hoping for more!
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Hi how nice to have your own fruit tree at least you know when you eat it its always fresh ๐
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I can't choose a favorite I love all fruits so let's start with lemons I love to salt a lemon down and eat it mmm so good ๐ better yet though I love to make lemon meringue pie here is my recipe
Ingredients
Pastry
- 1 cup Gold Medalโข all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup shortening
- 3 to 4 tablespoons cold water
Filling
- 3 egg yolks
- 1 1/2 cups sugar
- 1/3 cup plus 1 tablespoon cornstarch
- 1 1/2 cups water
- 3 tablespoons butter
- 2 teaspoons grated lemon zest
- 1/2 cup lemon juice
Meringue
- 3 egg whites, room temperature
- 1/4 teaspoon cream of tartar
- 6 tablespoons sugar
- 1/2 teaspoon vanilla
Steps
- 1 in medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture forms coarse crumbs the size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until flour mixture is moistened and can be pressed into a ball.
- 2 Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is cold.
- 3 Heat oven to 450ยฐF. With floured rolling pin, roll pastry on lightly floured surface into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate, or roll pastry loosely around rolling pin and transfer to pie plate. Unfold or unroll pastry and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork to prevent puffing. Bake 13 to 15 minutes or until light brown; cool on cooling rack.
- 4 Reduce oven temperature to 350ยฐF. In small bowl, beat egg yolks with fork. In 2-quart saucepan, mix 1 1/2 cups sugar and the cornstarch; gradually stir in 1 1/2 cups water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
- 5 Immediately stir with whisk at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Return to boiling; boil and stir constantly 2 minutes; remove from heat. Stir in butter, lemon zest and lemon juice with whisk. Cover and keep warm.
- 6 In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; scrape side of bowl occasionally. Continue beating until stiff, glossy peaks form and sugar is completely dissolved. Beat in vanilla. Pour hot lemon filling into baked pie shell. Immediately drop spoonfuls of meringue onto hot lemon filling, and carefully spread meringue to cover top completely, spreading to edge of crust to prevent shrinkage or weeping.
- 7 Bake 20 to 25 minutes or until meringue is browned and temperature reaches 160ยฐF. Cool on cooling rack 1 hour. Refrigerate about 4 hours or until filling is set. Store loosely covered in refrigerator.
I'll share my next fav fruit and recipes in more comments ๐ค
Stay tuned to be continued ๐
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For some reason my comment is saying will appear after being approved ๐
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