The dessert menu back in the day at Capt. Charlie’s was minimal, but you could always count on Sara Lee’s New York Cheesecake—usually plain with no toppings—and lemon meringue pie.  We had no bakery in town, but the pies were usually homemade by various people— waitresses, cooks, friends, and neighbors. During the summers of my high school years, I would often make the lemon meringue pies myself.  I enjoyed baking, but I was no pastry chef!  I used prepared pie crusts and Jell-O pie filling, but the meringue was my own—light, fluffy, sweet, and delicious!

The focus back then was the seafood…. I can hear it now… “People come to Capt. Charlie’s for our seafood—not the dessert!”  Desserts were a bit of an afterthought. And actually, the entrée portions we served were so generous that customers usually passed on desserts anyway.

Desserts became more popular in later years. The profit margin on praline cheesecake and key lime pie made them worth our while to sell. There’s really nothing better after a filling and satisfying seafood meal than a delicious lemon or lime dessert and a hot cup of tea!

My baking skills have improved since those teen years and I have a couple of lemon desserts that I would love to share.  My Lemon Chess Pie has been a family favorite and a frequent addition to church potluck suppers.  The pie is tart and lemony and a small slice will surely satisfy your sweet tooth!

The Lemon Heaven Pie is one of my very favorite desserts and a delightful variation on Lemon Meringue Pie. This heavenly dessert was introduced to me by good friend Jane who got it from her mother.  The crust is actually a large baked meringue which is topped with a lemon curd filling. Ahhh… it’s so light and delicious!

Try them both and let me know what you think!

Lemon Chess Pie

2 prepared pie crusts

Juice and zest of 2 lemons

½ stick of butter, melted

3 eggs, slightly beaten

1 ½ cups of sugar

2 Tbs. plain flour

Combine flour, sugar, and butter.  Add eggs, lemon juice and rind. Stir just long enough to mix.  Pour into prepared pie crusts or about 12 prepared tart shells.  Bake in a preheated 350 degree oven for about 40 minutes.

Lemon Heaven Pie

4 eggs, separated

½ tsp. cream of tartar

¾ cup and ½ cup sugar, separated

6 Tbs. fresh squeezed lemon juice

¼ tsp. salt

½ tsp. lemon zest

¼  cup powdered sugar

½ tsp. vanilla

Crust: Preheat oven to 300 degrees.  Spray pie plate with Pam. Beat egg whites until frothy.  Add cream of tartar and beat until stiff.  Blend in ¾ cup sugar. Pour into pie plate and bake 45 minutes.  Cool completely.

Filling:  Combine egg yolks, ½ cup sugar, lemon juice, and salt in a double boiler.  Add lemon zest.  Cook and stir until thickened.  Pour lemon mixture into cooled pie crust.

Topping: Whip cream; add powdered sugar and vanilla and mix until thick and creamy. Spread over lemon mixture.

Chill pie until ready to serve.

Enjoy!