Showing posts with label lemon pie. Show all posts
Showing posts with label lemon pie. Show all posts

Thursday, March 17, 2016

Killer Irish Lemon Pie #recipe @lucyburdette #giveaway

Tonka with admirers

LUCY BURDETTE: Usually Sheila carries us along on Irish holidays but this year St. Patrick’s Day falls to me. And goodness knows, I have plenty of Irish ancestors! And the celebration of the holiday in Key West is, well, vigorous!

So I tried out a new Irish recipe that I found on Pinterest, adapted from Irish Traditional Cooking by The Baker Upstairs. My lemon-crazy dinner guests loved this little pie cake. I thought it might have needed a dab more sugar, but they disagreed, so I took extra whipped cream:).

Irish Lemon Pudding/Pie/Cake
2 tablespoons butter
1/4 cup sugar
2 eggs, separated
1/2 cup flour
2 lemons
1 1/4 cups milk

For the whipped cream:

1 cup heavy or whipping cream
1 to 2 Tbsp confectioner’s sugar
1/2 teaspoon almond flavoring

Preheat oven to 350. Butter a 9 inch pie pan and set aside. Zest the two lemons, set that aside. Squeeze these lemons for their juice. (I didn’t measure, but they were 2 large lemons.) 

Separate the eggs and whip the whites in a clean bowl until stiff. (I did these first in my Kitchenaid mixer.) Set aside. Cream the butter and sugar well. Add the egg yolks one at a time, then add the flour and make sure all is mixed well.


Add the lemon zest and juice, followed by the milk, and mix again. 

Now fold the stiff egg whites into the cake mixture. Mine looked a little lumpy at the end, but I didn’t want to mix too hard.

Scrape this into the prepared pan.


While the lemon pudding-cake bakes (40 minutes, until lightly browned and set), whip the cream with the sugar and almond flavoring.


Serve the cake warm or room temperature with whipped cream and any fruit garnish you choose. And happy St. Patty’s day!

ps. We might have liked it even better cold the next day...

To celebrate, I have one copy of the forthcoming KILLER TAKEOUT to give away. To be entered, please share this post on Twitter or Facebook or Pinterest and then leave a comment here with your email.

Here's an easy tweet:

Tweet: Killer Irish Lemon Pudding-Cake #recipe #giveaway @LucyBurdette

You can order this wherever books are sold--it will be published on April 5!

Sunday, May 9, 2010

Welcome Guest Blogger - Dean James!

Dean James is a virtual dean of the mystery field. An Agatha Award winner, he has contributed to anthologies (Delta Blues and the upcoming Lone Star Noir) and co-authored thoughtful non-fiction, including By a Woman's Hand (a guide to mystery fiction by women) and The Robert B. Parker Companion. He has penned 14 mystery novels under his own name and two pseudonyms (Jimmie Ruth Evans and Honor Hartman). A working medical librarian (with a PhD and MSLS), Dean has also served as a manager for Murder by the Book in Houston, Texas, one of the country’s oldest and largest mystery bookstores.

This August, Dean is launching a new mystery series that many people (including me!) are looking forward to reading. MURDER PAST DUE is the first book in Dean’s "Cat in the Stacks" series, which he is writing under the pseudonym Miranda James. To tell you more about it, I am delighted and honored to give you our guest for the day, Dean James.   ~ Cleo Coyle


I blame Nancy Drew for my life of crime. Reading it and writing it.

I was ten when I borrowed The Secret of Shadow Ranch from a cousin. It was the first mystery I ever read, and I was hooked. Then, to my delight, I discovered this was only one of a long series of adventures in which Nancy solved mystery after mystery. Just as exciting, I soon found other amateur mystery-solvers: the Hardy Boys, the Dana Girls, Judy Bolton, Trixie Belden, and many more. By the time I began reading adult mysteries, my love of the amateur detective was completely entrenched.

When I decided I wanted to write a mystery myself, I knew my main character would be an amateur. After all, I’m not a policeman, or a lawyer, or a private detective. But I do have a healthy dose of curiosity about the world around me and the people in it. Charlie Harris, the sleuth in my new “Cat in the Stacks” series, is just like me in that respect. He’s also about my age (fiftyish, if you must know), he’s a librarian, he grew up in Mississippi, and he has a Maine coon cat. That’s as far as it goes, however. (I have two cats, by the way, neither of which is a Maine coon.)

While my life is pretty predictable, Charlie’s is far more interesting. He finds himself involved in the occasional murder in his hometown of Athena, Mississippi. He also lives in a big old Southern house and has enough money so that he really doesn’t have to work in the library for a living; he just does it because he likes to stay busy. Plus he gets to take his cat, Diesel, with him everywhere he goes. (I can imagine how well that would go over if I took one of my cats to work with me. Diesel is so much better behaved than either of my two.)

But all this is part of the fun of having an amateur detective. I know a lot of mystery readers don’t think amateur detective stories are very realistic, but I’ll let you in on a big secret. I’m not writing realism – I’m writing escapism. I don’t know about you, but I read to get away from the “real” world. I have a lot more fun tagging along with an amateur than I would shadowing a homicide cop trailing a grisly serial killer.

I also have a lot of fun writing stories about amateur detectives, and I hope my readers will enjoy themselves as they tag along with Charlie and Diesel in Murder Past Due.

I love books and reading, and as a good Southern boy, I also have a taste for good Southern desserts – and there’s none I like better than a lemon icebox pie like my mother used to make. I thought I’d share her recipe with you, and if you have a chance to make it, I hope you’ll enjoy it as much as I do.

Lemon Icebox Pie(without meringue)

1 can (14 ounces) Eagle Brand sweetened condensed milk
½ cup lemon juice (about 4 fresh lemons will give you this)
2 eggs, beaten by themselves

Mix the beaten eggs with the sweetened condensed milk, then add the lemon juice and mix well. (If you want to be completely certain the eggs are cooked, pop the mixture in the oven for a few minutes at 350 degrees F. or whisk over low heat in a saucepan.) Then pour the mixture into the graham cracker crust. Set into the icebox until firm.

Note: If you’d like to make the mixture fluffier, add either cream cheese (2 to 4 ounces) or whipped cream (up to 10 ounces). The Lemon Ice Box pie that you see pictured had 1 cup of heavy cream added. With an electric mixer, the cream was first whipped into a thick froth, then the lemon mixture was slowly blended in until a smooth pie filling formed.

Graham Cracker Crust:
1 package graham crackers (about 1-2/3 cups crumbs)
1/4 cup granulated sugar
1/3 cup melted butter

Combine crumbs and sugar first, then add melted butter. Press crumb mixture inside 9-inch pie plate and spread evenly over bottom and sides. (Optional: The crust that you see pictured was also baked in the oven for 10 minutes at 350 degrees F. The baking is optional. It will harden the crust a bit and add a slightly toasted flavor.)

Thank you, Dean!
And to all our visitors
and followers...

Happy Mother's Day!

Wednesday, April 28, 2010

Arizona Sunshine Pie

One of the many wonderful things about
living in Arizona is the plentiful citrus trees.
Just about everyone has either a grapefruit,
lemon, lime or orange tree in their yard.
I have peach, pomegranate and plum (but
that's because I like a challenge). I am
planning to put both a lemon and a lime
in my yard, but until then, I have plenty
of friends with overloaded citrus trees,
looking to off load their abundance onto
me. I say, "Bring it!" There is nothing
as wonderful as home grown fruit fresh
off the tree!

Here is one of my favorite recipes
(my neighbor made it for us and shared
the recipe) Thanks, Linda!

I just love it, because not only is it tasty but it
uses the WHOLE lemon. Yup, rind and all!
Talk about not letting your fruit
go to waste. And even better than
that, it's EASY!

Arizona Sunshine Pie

1 large lemon
4 eggs
1 stick butter, melted
1 tspn vanilla
1 ½ cups sugar
1 unbaked piecrust

Pre-heat oven to 350 degrees.
Cut lemon into chunks leaving rind on.
Remove seeds. In a blender or food
processor, blend together lemon,
eggs, butter, vanilla and sugar until
mixture is smooth (should be
very watery). Pour into unbaked
pie crust. Bake at 350 degrees for
about 45 minutes. If crust becomes
too brown, cover edges with
foil and finish baking. Serve with
whipped cream!

Now, how often do you get to taste sunshine?

Jenn McKinlay
Available NOW!

aka Lucy Lawrence
Available NOW!


The first book in the Memphis Barbeque series, Delicious and Suspicious, will be released July 6. To celebrate its upcoming release, I’m throwing a giveaway! :)Are you interested in winning Williams-Sonoma’s Ultimate Grilling Rub Collection? It’s easy to enter! Just send an email to with
“Contest” in the subject line.

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