LEMON MERINGUE ICE CREAM PIE + NEWS.

The Sprouted Kitchen by Sara Forte, photographed by Hugh Forte. Hopefully hardcover, matte paper, intriguing images, produce focused, approachable recipes... a book. We're creating one. Exciting and petrifying, right?

I left my big-girl-career-job last March, knowing that it was not my future. I enjoyed the work and the people, but despite the pragmatist in me, I had a hope that maybe I could take a chance at doing what I actually enjoyed. Hugh motivated me to take the leap, and a lot has happened between then and now. Who knew that months later, the opportunity to write a book would find it's way into my inbox? Long story short, there have been months of emails with Ten Speed Press, lots of questions and me seeking advice from a couple people I respect who have published cookbooks of their own.

I love to eat, I find it gratifying to experiment and end up with something good every so often. I believe in encouraging people to eat well by providing practical tools/recipes to fill their bodies with good things (that may include a bit of ice cream pie) and most importantly, to end up at a table, spending time with each other, because eating is an experience and we all need to be fed. This blog has given me space to do that, and I want to be better; I want to keep learning, and to learn more you must be challenged. Through your kind comments telling me that you made something on here and liked it (which p.s., makes my day), or that you enjoyed the pictures, or resonate with something I wrote, I have been inspired and fulfilled. So, even though I didn't think the opportunity to write a book would come about as quickly as it did, and I may not be completely ready for the task, I needed to say yes. We are beyond excited, but because you people are my trusted internet friends, I am scared and intimidated to enter a market that is inundated with so much incredible work.

I am off to a bit of a slow start, but I am at a grocery store or farm stand every other day, so we're on our way. Hugh is my live in taste tester, and so far hasn't complained about the four dozen carrot date muffins I made before I felt the recipe was just right. It's been fun to brainstorm the feeling we want this book to evoke - to dream together.

So I made this lemon meringue ice cream pie in honor of the big news. I love the different layers of flavor and texture here; crunchy to creamy to tangy to pillowy golden meringue. It may not be ice cream weather where you are, but trust me, it doesn't matter. A slice of pie and a thanks to all of you for making our corner of the internet a place to dream big.

LEMON MERINGUE ICE CREAM PIE IN TOASTED PECAN CRUST

Serves 8

Slightly adapted from Jamie's Restaurant in Florida via Bon Appetit

There are a few softening and freezing steps, but overall, this is a very easy pie. If you were in a pinch, store bought lemon curd will work in the layers here. The homemade version can be made ahead of time.

See our Lemon Curd recipe here

Crust//

1 1/2 Cups Finely Chopped Pecans

1/4 Cup Evaporated Cane Juice/Sugar

1/4 Cup Unsalted Butter, melted

3 Cup Good Quality, Vanilla Bean Ice Cream

Meringue//

3 Large Egg Whites
Pinch of Cream of Tartar
6 Tbsp. Cane Sugar

5 Tablespoons Evaporated Cane Juice/Sugar

1. Make the curd according to instructions and chill for a few hours to firm up.

2. Preheat oven to 400'. Mix the pecans, sugar and butter together until moistened. Press the pecan mixture on the bottom and up the sides of a 9'' diameter glass pie dish, the mixture will be crumbly. Bake until the crust is slightly toasted, about 12 minutes. The crust will have slipped down the sides, use the back of a spoon to press it back in to place. Cool and then freeze the crust for 30 minutes.

3. Dollop 1 1/2 Cups of the softened ice cream over the crust, and spread into an even layer. Spread lemon curd over the ice cream and freeze until firm. About 1 1/2 hours. Dollop the remaining ice cream over the lemon curd, and freeze again. You can do this in advance and finish it with meringue when ready to serve.

4. Preheat oven to 500'. To make the meringue, beat the egg whites with an electric mixer until frothy, add the pinch of cream of tartar and gradually add the sugar while mixer is running. Beat until stiff peaks form. Spread the meringue on top of the pie in an even layer. Place the pie in the oven until meringue is golden in spots, about 3-4 minutes. You could use a butane torch as an alternative if you own one. Cut and serve immediately.

PEACH CREME WITH GINGERSNAP CRUST

Sometimes there are weeks when a series of events, small as they may seem when isolated, get the best of you. I appreciate reading my favorite blogs, where their authors willingly discuss cooking failures just as poignantly as tough aspects of their lives that tug at heart strings. In an attempt to change the course of my week, I filled my room with fragrant white flowers and set forth on making this tasty treat inspired from a picture in Bon Appetit, as my heart melts for cookie crust. As for the rest of the week, it did not turn out as planned.

This recipe, my friends, is precisely why I consider myself more cook than baker. I don’t like measuring, and when it comes down to baking science, the ‘little of this, more of that’ tactic does not fare well. I changed the proportions to more creme fraiche and less lemon, not taking into account that those measurements explicitly stated in the recipe played a role in the final product. Who'd have thought? The proportions given in the recipe below, do not correlate with the melting mess we had to take pictures of. So should this intrigue you, your luck may be better than mine. I think this pie would be great for entertaining, as it's fridge/freezer time gives you good reason to do it in advance.

Chemistry faux pas aside, nearly half of the final product managed to make it's way into Hugh's mouth while he was shooting it. "Clean as you work," he says.

PEACH DISASTER WITH GINGERSNAP CRUST // The science of this pie, is that the lemon reacts with the milk products to help the filling firm up. So be sure to give it ample time to do it’s thing before serving.

The Crust //

10 oz. Gingersnap Cookies

3 Tbsp. Butter

The Filling//

1 14 oz. Can Organic Sweetened Condensed Milk, lowfat optional

½ Cup Crème Fraiche

¼ Cup Fresh Lemon Juice

1 tbsp. Cinnamon

1 ¼ Cup Ripe Peaches, Peeled and Diced

1. In a food processor, grind the gingersnap cookies. Add the butter and pulse to combine.

2. Press the cookie mixture evenly into the sides and bottom of a 9’’ glass pie pan. Pop this in the freezer while preparing the filling.

3. In a bowl, whisk the condensed milk, crème fraiche, lemon juice, and cinnamon together. Give the peach pieces a good squeeze in your fist to crush them up a bit, and add to the cream mixture. Whisk together. Add the filling to the chilled cookie crust.

4. Let the pie firm up in the fridge for at LEAST 4 hours. We put ours in the freezer, and then let it sit for a bit before serving.