Lemon Meringue

California Lemons in a vinegar water rinse – removing the last of the dirt and plant sprays.

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Lemon juice and sugar cooking down to make a lemon syrup.

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Lemon rinds cooking in the organic sweet cream.

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Egg whites from Farm Lot 59 eggs – beaten until they are super white and stiff.

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Organic powdered sugar is added until you have a satin sheen and a stiff consistency.

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Meringues being piped out onto a cookie sheet for baking – low and slow in the oven.

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Close up of beautiful meringues – like snowflakes – no two are alike. My pastry bag skills are a bit weak.

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The cooked meringues in an airtight container. Too much air means droopy meringues at this point. They are a bit darker than I thought.

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The lemon ice cream has been spun up and now it’s being added to a portion of meringues for mixing and pinting.

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The mixed ice cream before pinting.

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The label.

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A tester batch out of the freezer.

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The finished goods: Lemon Meringue.

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