I am an honest-to-goodness freak about food safety. I am incredibly particular about how I handle and cook meat and egg dishes in particular. I’ve even been known to throw out my favorite leftovers if I realize I’ve let them sit on the counter just 30 minutes too long before refrigerating them.
And so for years, I have not made my favorite childhood dessert — lemon icebox pie. Because the recipes I’ve found for it all called for raw eggs. Try though I might to convince myself, I knew that the 15 minutes in the oven to brown the meringue weren’t enough to cook the eggs in the pie underneath, as well. [Though they are enough to make the egg whites in the meringue safe.]
That’s why I was so delighted to stumble across this article from the Louisiana Extension service — it tells you how to adapt traditional recipes with raw eggs for today’s salmonella-laden world.
It may be December, but I’m thinking I’ll give lemon icebox pie a try next week. It’s been way too long!