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