#MEwx still hot and muggy with quick and cold Lemon Pie for dessert.

Good morning Augusta

The Red Sox lost to Tampa Bay last night 9-4. We are now 59 and 50.

A direct, real-time feed from my personal weather station is available for you here.

This morning we have mostly sunny skies with highs in the mid 80s with Light and variable winds.

Tonight we'll have mostly clear conditions with lows in the mid 50s. Light and variable winds.

 

The readings from my weather instruments are:

Our outdoor temperature is 65.7°F with no heat index as yet, the humidity is 66% and the Dew Point is 54.0°F.

The wind direction is West Northwest between 0.0 MPH and 0.2 MPH. 

The Relative pressure is 30.07, the Absolute pressure is 29.87 and rising with a weather graphic indicating sun.

Visibility is 10.0 Miles / 16.1 Kilometers with clear skies.

The UV rating is 1 out of 16, Sunrise is 5:27 AM, Sunset is 8:02 PM, Moonrise is 7:03 AM,  Moonset is 9:25 PM  and the moon phase is waxing crescent.

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

The RAW METAR reading from Augusta's airport is:

METAR KAUG 021053Z AUTO 00000KT 10SM CLR 17/12 A3013 RMK AO2 SLP203 T01670117 $

Let's stick with cold desserts while this muggy and hot weather is sticking around.

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.