#MEwx Hot, muggy and a Quick Lemon Pie Recipe for dessert

Good morning Augusta

This morning we have scattered thunderstorms and a High of 84°F. Winds WNW at 10 to 15 mph. Chance of rain 50%.

Tonight it will be cloudy with a low of 55°F. Winds N at 5 to 10 mph.

The readings from my weather instruments are:

The Dew Point is 71.6°F, the humidity is 98%, and the outdoor temp is 72.1°F.

The wind direction is Southeast between 0.0 MPH and 0.1 MPH.

The Relative pressure is 29.86, the Absolute pressure is 29.66 and steady with a weather graphic indicating sun.

The UV rating is 1 out of 16, Sunrise is 6:06 a.m. Sunset is 7:06 p.m., Moonrise is 2:02 a.m., Moonset is 5:21 p.m. and the moon phase is Waning crescent being 15% illuminated.

Visibility is 10.0 miles / 16.1 Kilometers with overcast moving in to 200 feet, but it's sunny at the moment.

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

Space weather for today is:

The Solar flux is 70, the solar wind speed is 408 Kilometers per second and the chance for a solar storm is 1%.

It's just plain hot out there. How about a  "cold" pie for dessert tonight?

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.