Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Lemon Pie

Ingredients

6 Tbsp Cornstarch
1 1 /2 cups       Sugar
Zest and juice from 3 lemons
4 Egg yolks (reserve the whites for the meringue)
2 cups Water, boiling
1 Pie crust, pre-baked 

Instructions

Combine the first four ingredients and beat together. Continue to stir and add the boiling water. Place mixture in a non-reactive saucepot and cook over low-medium heat until mixture thickens. Pour into the baked pie shell and set aside.

 

Meringue

4 Egg whites
6 Tbl  Sugar
1 /2 tsp Cream of tartar

Beat the egg whites with an electric mixer. When they start to increase in volume, add the sugar and cream of tartar. Continue to beat until soft peaks form. Spread over the pie and bake at 350 degrees until golden, about 8-10 minutes. Allow pie to cool completely before serving. Yield: eight

Recent Recipes

Salsa

Makes about 3 cups Place all ingredients into the bowl of a food processor with the blade attachment. Pulse several…

Read more

Pastel de Huevo

OK, so it’s a quiche. But “Mexican Quiche” just didn’t sound right. I’ve already thrown in an Italian version in this book. I don’t want to do even more to insult the Francophiles. So, we’ll just call it an egg pie. If you have a Mexican market nearby, purchase your chorizo there (unless you make your own). Substitute queso cotija or queso chihuahua for a little more depth in the flavor profile. Leftover salsa can be used for a topping on scrambled eggs or a dip with chips later in the day.

Read more

Baked Potato Quiche

I call this recipe “Comfort quiche.” It’s perfect for a cold December evening. The great thing about quiche is that it can be prepared in advance and held cold in the refrigerator or frozen up to a couple of weeks. When the holidays are hectic and the house is crowded, this quiche is perfect as a lap meal in front of the fireplace served alongside a light salad.

Read more