I did a blog awhile back "THEN THERE WERE NONE" about the attack and demise of all our chickens by a rogue possum.
We started all over with baby chicks and finally they have grown up enough to start laying eggs. Helped by a light bulb in their coup to trick them into thinking the days are longer!!
Unfortunately, one of the Araucana hens that lay the green eggs turned out to be a ROOSTER! He is a real brut in more ways then one but a Beaut with a very lusty crow. He has now found a new home!! After a short stint as poster boy on craigs list.
Love these farm fresh eggs. Taste so much better and whip up nicely for cooking. In fact, I had to whip up my favorite Lemon pie with my first fresh eggs and some Meyer lemons! SWEET!!!
Lemon Cake Pudding was one of my dad's favorite deserts, so I was thrilled when I found this recipe for Lemon Cake Pie. I was perusing an article THE DESSERT COLLECTOR--"Baker Susan LaRosa rescues vintage cookbooks and cherished family recipes in search of forgotten favorites."
This recipe is vintage, easy and just delicious!! The pie has a lemon custard pudding layer which is topped with lemon cake.I have 'tweaked' the recipe a little. (don't need a cup of sugar as called for in the original!) Here is my version:
LEMON CAKE PIE
1/2 cup sugar
2 T flour
2 Tbl butter, melted
Zest of 1-2 lemons
1/4 cup lemon juice (5 Tablespoons) MEYER LEMONS ARE MY FAVORITE!
2 large eggs, yolks and whites separated
1 cup milk
- Heat oven to 425 degrees F. with rack in the lower third. Stir together flour, sugar, butter, zest, lemon juice, egg yolks, and milk. In a separate bowl beat egg whites to stiff peaks and fold into lemon mixture.
- Pour into crust and bake 10 minutes. Reduce oven to 350 degrees F. and bake until a knife inserted into center comes out clean, about 30 minutes. If top of pie gets too dark, tent with foil.