Lemon Meringue Pie

One of the greatest things about living in Berkeley is that I can get in my car and 45 minutes later I am here.

Napa is a magical place and with this rather dysfunctional winter, we have been able to enjoy Napa longer than usual. This trip we took a tour of the Nickel and Nickel winery. We had a charismatic tour guide and while normally neither Bug or I get into tours, the guide made this one interesting and fun.

They also have this amazing barn, that they rescued from distruction on the east coast. It was transported to CA and restored. They managed to keep most of the original wood work which pre-dates our constitution!

Nickel and Nickel was followed by a few other tasting room which was followed by dinner. We had dinner at Brassica, Cindy Pawlcyn’s new restaurant. Brassica used to be Go Fish, an amazing sushi restaurant which Cindy closed in favor of trying something new. Go Fish (now Brassica), Mustard Grill and Cindy’s Backstreet Kitchen are three of our FAVORITE restaurants and are all owned by Cindy. Brassica is cal-Mediterranean cuisine,  the highlights of the menu were the bacon raped figs, eggplant fries, lobster pizza and my lamb shank.

Of those three restaurants my favorite-ist is Mustard Grill, for one reason, Lemon Meringue Pie . Its so good, that I order it before I order anything else (they run out).  This trip, inspired me to try my hand at making Lemon Meringue Pie and as luck would have it, the recipe for Mustard Grills Lemon Meringue Pie is in on of the cook books published by Cindy.

Unfortunately,my Lemon Meringue Pie turned out a little bit more like Lemon Meringue soup. While I did manage to get the Meringue consistency correctly, I can’t say the same for the lemon custard or the crust. The directions in the book were a bit vague and I hesitated to alter them fearing the pie would loose its magic amazingness. Given a couple more tries I hope to get this right and have more than this picture to share with you.

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