Both my boys have their birthdays in August. Well, I was prepared with gifts but the whole “make-them-a-birthday-cake” duty kind of snuck up on me. (I guess I was spending so much time coming up with three meals a day, buying all the groceries and cooking everything from scratch that baking cakes slipped my mind …) Andy (my vegetarian) needed gluten-free, dairy-free, soy-free and sugar-free cake and Brad would need gluten-free, egg-free, dairy-free, no dyes or preservatives still-taste-good cake.
Luckily, I must have thought about baking at some point because I had ordered two cookbooks that helped me out. We settled on a lemon meringue pie for Andy. I’ve never actually made one so converting
something I’ve never made would be an interesting challenge. I followed the recipe for an almond crust and used that
for the pie. The crust was delicious. The recipe made two crusts so I wrapped the dough up for
the second one and tried to use it a couple of days later for a fruit tart. Don’t try this. It was terrible! Bake them that day. Then I followed the pie filling directions. Well, here it is …
It actually looks like a lemon meringue pie. It was delicious! The only thing: It was a little warm as we just couldn’t wait any longer to let it cool. We just had to sing and eat! It tasted better cooled, though.
Next up: Brad’s cake!