The Seven Year Slip | Lemon Meringue S’mores
“What the hell is a deconstructed lemon pie?”
For me, the best part of The Seven Year Slip is that it is an ode to aunts, uncles, grandmas and grandpas. The family members who influence us in a million ways growing up, but who are not the ones that raised us.
“The apartment was indeed magical. You couldn’t convince me otherwise. I just thought it was my aunt who made it magical—the way she lived, wide and wild, that infected everything she touched.”
For Clementine, this person is her aunt, for Iwan, his grandfather. Both of which have their own signature recipe that is “never quite the same twice.”
Recipes are such a great way to feel connected to those we’ve lost and for Iwan, that is his grandfather’s ever changing, Lemon Pie. Throughout the book, it takes many forms as Iwan struggles to create his own version that pays homage to his grandfather but is also his own. He finally settles on a Deconstructed Lemon Pie because each bite is different from the last
This is my version of a Deconstructed Lemon Pie and let me tell you, it is delicious and tastes just like a lemon meringue pie. My family was dubious about s’mores without chocolate. But once they tasted it, they were sold. I opted to make my own marshmallows and lemon curd, but you can make this really easy by purchasing both. Simply slather lemon curd on two graham crackers and stuff them with a toasted marshmallow. If you are interested in making your own, the link to the recipes is in our profile.
Do you, or a loved one, have a signature recipe that is never the same twice? I’ll share mine in the comments!
Lemon Meringue S’mores
Ingredients
Graham crackers
Marshmallows
Lemon Curd
Instructions
Spread two graham crackers with a thick layer of lemon curd. Toast marshmallow and sandwich between prepared crackers.
Lemon Curd Recipe
Ingredients
1 cup sugar
½ cup lemon juice
4 eggs
pinch of salt
½ cup unsalted butter, cut into chunks
Instructions
In a medium pot whisk together sugar, lemon juice, eggs, and salt until well combined. Set over med-low heat and cook, whisking often, until thick enough to coat the back of a spoon. It’s ok if it comes to a slight simmer as we are going to strain it. Remove from heat and stir in butter until melted. Strain through a fine mesh sieve to ensure a smooth result. Place plastic wrap on the surface of the curd to avoid a crust forming. Let cool at room temperature for a bit and then transfer to the fridge until cold.
Marshmallow Recipe
Hi I’m Cheri, I’ve been staying up too late reading since I was a kid hiding under the covers with a flashlight.