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It’s official, I am now old because I have just hit the age of Medicare. Funny though, it doesn’t bother me, and I don’t feel that old.
Two years ago, I almost missed this important milestone. But now I am walking more than a mile every day and doing Zumba at least once a week, and I feel fantastic. Besides, I have five grandchildren to keep up with, so I should keep active.
It is amazing how good it feels to do Zumba, and I can shout, scream and just whoop it up every time I go. You know, it’s free at our local library every Wednesday at 5:15 p.m., so give it a try and do it at your own pace.
Recently, Bob and I went grocery shopping together, which is rare. I guess I forgot why we don’t do this major task together, but I soon found out. I wanted to buy lemons and limes; both were 10 for a dollar, so I was only going to get 10 each. Of course, Bob was out scouting the store and when he saw the lemons in my basket, he quizzed me about the price. When I told him, he immediately responded with, “but Lonnie you can get a whole basket for only $2.00 over here and there are more than twice the amount.” So, being a very dutiful wife (which is extraordinary), I gave into his suggestion. He didn’t have to figure out what to do with all of those lemons and limes, but I sure had some planning ahead of me. At least they can keep in the refrigerator a little longer than some foods.
One of the first things I was going to do was to make something for me to celebrate my big milestone, plus his brother and sister-in-law would be visiting us on my birthday, as well. I had an idea of combining both lemons and limes into a scrumptious pie, but make it easy. I didn’t use a recipe, I just put things together in my little chemistry lab (kitchen) and off I went. It was a success. My brother-in-law and sister-in-law loved it. I hope you enjoy my birthday gift of:
Blueberry Topped Lemon-Lime Cheesecake Pie
½ tsp. lemon zest
½ tsp. lime zest
¼ cup lemon juice (about 2 lemons)
¼ cup lime juice (2 limes)
½ cup sugar
3 large eggs
½ stick (¼ cup) unsalted butter
½ pint fresh blueberries for topping
Whisk together zest, juices, sugar and eggs into a 2-quart heavy saucepan. Add butter and cook over moderately low heat, whisking constantly, until thick enough to hold marks of whisk and bubbles appear on surface, about 5-6 minutes. Set aside to cool. (I put it in the refrigerator to cool).
1 cup graham cracker crumbs
¼ cup sugar
3 tbsp. butter, melted
Combine all ingredients in bowl, then press into the bottom of a 9-inch pie plate. Bake in 350 oven for 7 minutes. Once baked, set aside.
1 (8-ounce) package cream cheese, softened
1 tsp. vanilla
¾ cup sugar
In a medium bowl, beat cream cheese, sugar, vanilla and eggs until smooth. Pour cream cheese mixture over cooled crust. Bake in 350 oven for 20-25 minutes, or until set and begins to brown slightly on edges. Cool completely.
Next spread lemon-lime curd carefully over cooled filling; top with fresh blueberries. Place in refrigerator. When ready to serve top with whipped cream for a delightful and refreshing treat.
That purchase was worth it.
Lonnie Sundermeyer is a retired professional caterer residing in Ghent, Ky.