Cooler, sunny and another terrific hot weather dessert recipe

Good Morning Augusta

Today we have sunny skies with a high near 65ºF. Winds N at 10 to 20 mph.

Tonight we'll have clear skies with a low of 43ºF. Winds N at 5 to 10 mph.

The readings from my weather instruments are:

Humidity is 42%, the dew point is 28ºF and outside it's 50.5ºF.

The wind direction is West between 4.1 MPH and 7.4 MPH, with a heat index of 51ºF.

The Barometric pressure is 30.07 and rising with a weather graphic indicating sun.

The UV rating is 1 out of 16, Sunrise is at 5:06 a.m. Sunset is 8:05 P.M. Moon rise is at 2:20 a.m., Moon set is 1:51 p.m., and the moon phase is waning crescent being 35% illuminated.

The RAW METAR readings from Augusta's airport are:

METAR KAUG 201053Z AUTO 35015KT 10SM CLR 09/M03 A3026 RMK AO2 SLP247 T00891028

Visibility is 10.0 miles / 16.1 Kilometers with clear conditions.

We didn't receive any rain here over the past 24 hours.

Space Weather for this morning is:

Today's Solar flux is 74, the solar wind speed is 714 Kilometers per second and the chance of a solar storm is 1%.

This is another hot weather dessert recipe that I've had.  I have to say that it's great!

QUICK AND COLD LEMON PIE

 Crust:

1 ½ cups graham cracker crumbs

⅓ cup butter, melted

 1.      In a small bowl, combine graham cracker crumbs and butter; set aside 1 Tblsp. for topping. 

2.      Press into an 8" or 9" pie plate.  Chill until set.

 Filling:

 4 oz. low fat cream cheese (neufchatel), softened

1 ¼ tsp. unflavored gelatin

1 Tblsp. grated lemon zest plus ¾ cup lemon juice

1 (14 oz.) can fat-free, or low fat sweetened condensed milk

½ cup 0 percent Greek yogurt

1 tsp. vanilla

½ tsp. lemon extract

 1.      Sprinkle gelatin over 3 tablespoons lemon juice in bowl and let sit until gelatin softens, about 5 minutes. 

2.      Microwave until mixture is bubbling around edges and gelatin is dissolved, about 30 seconds. 

3.      In a food processor, process the condensed milk, yogurt, and cream cheese until smooth, about 1 minute.

4.      With processor running, add vanilla, lemon extract, gelatin mixture, lemon zest, and remaining lemon juice.  Process until thoroughly combined, about 1 minute.

5.      Pour filling into pie shell, smooth top, cover with plastic wrap, and refrigerate until firm, at least 3 hours. 

6.      To serve, cut into 8 pieces, top with reserved crumbs.

 Another yummy topping is sweetened whipped cream flavored with a little vanilla.