Lemon.

Tried out some new recipes last week. One in particular was for a Lemon Creme Torte (recipe from the good ol' Williams Sonoma Baking Book).

Wasn't my favorite (too sweet: too much condensed milk, not enough lemon) but it was very pretty, a challenge to make and smelled divine.

I learned several things while making this pie...

1. Apparently rice is not always the best substitute for pie weights.
2. A thumb is a perfectly acceptable substitute for a lemon reamer (as long as you don't have any paper cuts)
3. Decorative lemon slices are easier to make than you'd think.
4. Making candied citrus peel is much more involved than candied flowers.

I also made these using leftover pie crust and saskatoon jelly.