Meyer Lemon Pie with Strawberry Rhubarb Sauce

The Lemon
Oblong, bright and a fragrance with a bite
Unexpected chaos within
Sever it slowly, and the fragrance intensifies
Its pulp glistens, and a drop of juice trickles out
Seems innocent enough
But as you pick up one half
And bite it with a slurp
Your lips are drawn in like a string on a sack
Your cheeks cave in
Your eyes begin to water
Your nostrils are tickled and overwhelmed
As you remove the piece from your mouth
You wonder how anyone could enjoy such a creation
Then suddenly you realize that this acidic wonder has
potential
You decide to rein in that flavor
With a glass of pure liquid life
You squeeze its contents into the glass
And take another chance and taste it
It's calmer, but the concoction needs a companion
Sweet crystals are added and gently blended in
Then when you taste it this time
The sour and sweet mingle together
In a way that is pleasantly refreshing
Suddenly it comes to you
Life can bear a bushel of sour fruit
But when you tame those little beasts
With purity and sweet expectation
You end up with a product
That soothes your weary soul
So take a sip
Savor its goodness
And know that all is well.
by Latasha A. Willis


Brighten your day with this lemon treat 
Meyers Lemon Pie with Strawberry Rhubarb Sauce
Note that both lemons and oranges contain similar amounts of vitamin C by weight.

Cook's Notes: If you like lemon then this is the recipe for you. Absolute perfection in every creamy tangy bite. Meyer lemons have a slightly sweet taste. If Meyer Lemons are not available regular ones will work too. The shortbread like crust is made with vanilla wafers and toasted coconut. A drizzle of strawberry rhubarb sauce over the pie is the piece de resistance for this dessert. The sauce can be made the day before and refrigerated. It's wonderful over vanilla ice cream too. Recipe adapted from Country Living Magazine.
Crust

• 60 Nilla wafers
• 1 TB.  sugar
• 1 tsp. Saigon cinnamon
• 1/2 cup toasted coconut
• 5 tbsp. butter, melted

Filling

• 1 c. sugar
• 1 TB. cornstarch
• 2 large eggs, plus 4 large egg yolks
• 2 TB. lemon zest, plus 1/2 cup lemon juice (equal to 3 large lemons)
• 6 tbsp. cold butter, cut into pieces

Crust Directions: 

• Preheat oven to 350 degrees. Place Nilla wafers, sugar, and cinnamon in a food processor. Process until fine crumbs form. 
• Add butter, and process until mixture starts to come together (it should hold together when pinched). Mix in toasted coconut. Transfer to a 9-inch glass pie plate. 
• Press mixture into the bottom and up the sides of the pie plate. Bake until crust is golden brown, 10 to 12 minutes; cool and set aside. 

Filling Directions:

• Whisk together sugar and cornstarch in a medium saucepan. Whisk in whole eggs, egg yolks, and lemon juice. Cook over medium heat, whisking constantly, until thickened and bubbling, 7 to 9 minutes. Remove from heat. Stir in lemon zest and butter until melted and smooth. 
• Transfer filling to crust and smooth top. Cool to room temperature and then chill until set, 8 hours or up to overnight.

Strawberry Rhubarb Sauce

Ingredients:

• 2 cups diced rhubarb and 2 cups diced strawberries
• 1 cup sugar 
• ½ cup water
• 1 TB. Grand Marnier
• ½ TB. lemon juice
• 1 TB. grated orange or lemon zest
• Dash of cinnamon

Directions:

• In a heavy saucepan over medium heat, combine sugar and water and stir to dissolve.
• Add rhubarb and simmer on low 15 minutes, add in strawberries, lemon juice, zest and cinnamon. Cook 10 minutes longer.  
• Remove from heat and add in Grand Marnier.
• Puree in blender keeping in some chunks.
• Refrigerate to thicken.