The Magic of Lemon Drop Pie

by Rachel Linden

My life is a lemon.

Life lists were tricky. Pie I could do.

“Lemons brighten every day. They are a touch of kitchen magic, and we all need a little magic in our lives.”

The way he said my name, like it was the answer to a prayer, so husky and tender it made me melt inside like a pat of French butter.

“Life is too short for second-guesses.” She sniffed. “You make the best choice you can, and then you stick with it. I don’t look back.”

Often we say ‘impossible’ when what we really mean is ‘unknown.’ So many things are possible; far fewer are known to us. You will discover this soon enough.”

“Happiness is fleeting, fickle, often based on our circumstances.” Aunt Gert waved a hand dismissively. “If you chase happiness, you will more often than not end up disappointed by the very nature of life. Life is hard, brutal at times, and often unfair. But following your bliss, that’s entirely different. It means facing your present reality with honesty and courage and, in the midst of it all, continuing to pursue each spark of joy, even if it is a tiny pinpoint in the darkness of your life.

Move toward the light in life; seek it out no matter what. This is the essence of what it means to follow your bliss. You must be honest. Pay attention. Seek joy.”

“When we make a choice, we necessarily limit all the other choices. Every path narrows our options, every decision closes many other doors. Yet we make a choice hoping we’re trading all the other options for the one that will be the best.”

I learned that sometimes you have to let go. Sometimes it’s the only way forward.

Sometimes things don’t work out the way we hoped, despite our best intentions. And when they go pear-shaped, you have to let them. You can’t keep holding on, trying to redo the past and stop the bad things from happening. They happened, and you can’t change that. You can’t keep holding on to the vision of the future you imagined you’d have, the way you thought things would turn out. You have to let the present be what it is—broken, flawed, painful, but real.”

If you cling so tight to something that’s already broken, to a life and dream that can never come true, you don’t have space in your life for anything else, for the good and real plan Bs.” She looked me in the eye and said firmly, “Sometimes, Lolly, you just have to let go.”

Choose what brings you life, my girl, and it will all come right in the end. Trust me on that.”

Doing tasks with children, I quickly realized, was sort of like performing every action while wrestling an octopus. You’d no sooner have one arm contained than the other seven were making mischief.

Be honest. Pay attention. Seek joy.

Lolly’s Lemon Drop Pie is silky smooth, surprisingly rich, and deliciously sweet and tart! A fresh twist on lemon meringue pie to brighten your day. CRUST 1 piecrust (store bought or homemade, as you prefer) FILLING 2 Meyer lemons (larger is better than smaller if you want a rich lemony flavor) 2 eggs 4 egg yolks 7 tablespoons granulated sugar 7 tablespoons good quality European butter (if unsalted, add ⅛ teaspoon salt with the butter) 1 lemon drop hard candy MERINGUE 4 egg whites ½ teaspoon cream of tartar ⅓ cup granulated sugar A dash of salt PIE CRUST PREPARATION Blind bake the piecrust for about 15-20 minutes at 375°F, or if you are using a store-bought crust, simply follow instructions on package. Prick shell bottom with a fork before baking. If you are using beans or pie weights to keep your piecrust bottom from bubbling up, remove them halfway through blind baking so the bottom can bake some. Set piecrust aside and turn down oven to 350°F. TO MAKE THE FILLING Grate the zest from both lemons into a small bowl. Squeeze the juice from both lemons into the bowl and stir. In a heavy saucepan beat the eggs, egg yolks, and sugar until mixed. Add lemon juice and butter. Add the lemon drop candy. Cook the mixture over medium-low heat, stirring constantly, until it thickens enough to coat your stirring utensil. It will look almost like pudding. Remove from heat and let stand for 5–10 minutes. Stir a few times until it is fairly smooth again. Fill prepared piecrust with the mi...