Lemon Meringue Pies & Lemon Prosecco

Not going to lie, lemon curd can be tricky! I had a few scrambled eggs in my first batch, but if you pay attention (I was certainly not paying attention on my first go-around!) this is a very simple lemon curd recipe for a sweet little lemon meringue pie. #NationalLemonMeringuePieDay

IMG_6452-2.jpg

3 eggs
3/4 cup sugar
1/2 cup lemon juice
4 tbl unsalted butter, cubed
lemon zest
tart shells
whipped egg whites (meringue)

Directions: Combine eggs, sugar and lemon juice in pot. Whisk together. Cook on medium high, constantly stirring, until curd thickens and coats the back of a spoon, about four minutes. Turn to low heat and add the butter. Once combined removed from heat and let cool. Fill mini tart shells (purchase ready-to-eat shells) and top with meringue and lemon zest.

Paisley, my sous chef, is just as sweet as the treats on the table.

Paisley, my sous chef, is just as sweet as the treats on the table.

Lemon Prosecco

1/2 cup sugar
1/2 cup lemon juice
bottle of prosecco
sparkling lemon water

Directions: Over medium heat combine sugar and lemon juice. Add 1 oz of this lemon simple syrup to a glass, fill the glass (almost to the top!) with prosecco, and top with sparkling lemon water.