I loved setting the table with pretty Spring pastel ... melamine. All of my china is blue and white, but I have begun a collection of inexpensive melamine to add some variety. I just started pulling linens out of my armoire to see who played well together ... and they did!
I brought in my new pot from the front porch and put an azalea in it that I plan to re-pot and put back onto the front porch.
These are my favorite flavors of jelly beans. Starburst. And yes, the beans/stars were removed from the table before dinner so as to not provide an appetizer for the little ones.
My grandson was initially ecstatic about this egg. Don't you love that turquoise plaid?
And that smile?
One of my favorite parts of the weekend was making this lemon creme pie. I really enjoy making pie. I made it on Saturday ...
Here's the recipe that I got off of Cooks.com. I have tried a lot of different lemon pie recipes and this one is my favorite. Usually I do meringue on top, but I opted for whipped cream this time. All right ... Cool Whip. Trust me, no one complained.
* 9-inch baked pie shell (I always make my own, but you don't have to.)
* 1/3 C + 1 Tbsp cornstarch
* 1 1/2 C sugar
* 1/2 C lemon juice
* 1 Tbsp grated lemon rind
* 3 eggs, separated
* 1 1/2 C water
* 3 Tbsp butter
Combine cornstarch, sugar, lemon juice and rind. Beat egg yolks. Add to cornstarch mixture. Gradually add water. Heat to boiling over direct heat and gently boil 4 minutes, stirring constantly. Remove from heat. Stir in butter. Pour into pie shell. Add meringue.
Meringue: Beat egg white until stiff buy not too dry. Gradually beat in 6 tablespoons sugar. Spread meringue over top of pie, carefully sealing in all the filling Bake at 425 degrees for 4 to 5 minutes or until light brown. Serve cold.
I hope your Easter was Joyful.
I'm SO proud that my little pie was featured at The Southern Insititute ... my Creative Me! Monday link.
The Girl Creative
Country Momma Cooks