Lemon Meringue Pie

Chances are that if you’re reading this blog, you aren’t on the paleo diet or you’re not a hardcore paleo person at least, and I understand that a lot of people like paleo recipes because they’re gluten-free or they’re low in refined cane sugar or both. I totally get it. For me, I enjoy a lot of vegan dishes (and likely paleo dishes) because they’re tasty, not because I’m vegan, and if I had dietary constraints, I’d search out whatever fulfilled my needs.

What I don’t get is the philosophy behind the paleo diet which, as a gardener and someone who takes an interest in agriculture, pissed me off as soon as I heard about it, but as someone with only a bit of knowledge about agricultural anthropology and modern farming/gardening and absolutely no degree in either realm, I didn’t feel like the most qualified person to explain why the philosophy/rationale is bunk.  However, there is this.  From an actual anthropologist studying evolutionary medicine and diets.

Lemon Meringue Pie @ makefor365.com
This work is copyrighted – do NOT publish/repost/use it without my permission.

If you don’t feel like watching the entire TED talk, the big points for me are (1) agriculture has been around for a long time, (2) modern fruits, vegetables, and meat have evolved because of agriculture/animal husbandry, and (3) the paleo diet is unsustainable in global terms which is a pretty major thing in my opinion.

Basically, people have been mucking around with food for a very, very, very long time, and after thousands of years of mucking around, we have changed the foods that we eat. And, this is the really scary thing, if it weren’t for agriculture, the human population wouldn’t be where it is today – the paleo diet basically has agriculture to thank because it’s unlikely any of us would be here to write or blog about the paleo diet without those advances.

You know those beautifully wrinkled, black-skinned avocadoes that everyone adores? They’re the Hass avocado, and every single avocado tree that produces these fruit all come from a single tree planted in Rudolph Hass’s backyard back in the 1920s. So ya, all Hass avocado trees are the result of modern agricultural techniques. The same goes for many apple varieties as well, and you can learn more about that in Michael Pollan’s The Botany of Desire.  In other words, we basically eat things that are tasty, and tasty things tend to be high in fat and sugar such as the Hass avocado and the Golden Delicious apple.

Now I’m not at all saying that those foods are bad, but it’s interesting to consider the evolution of fruits and vegetables and how they’ve been cultivated.  For instance, all peppers are thought to have been cultivated from chile pequin which is an absolutely TINY pepper with very little flesh and a fair amount of heat (I like to crush the dry ones for my pasta sauce).  Looking at the chile pequin and a delicious bell pepper, you’d hardly know they were related, particularly with the sweetness of the fleshy bell pepper and its lack of heat.  Well, I suppose there’s some technical heat, but I live in Texas and grow ghost peppers.

Lemon Meringue Pie @ makefor365.com
This work is copyrighted – do NOT publish/repost/use it without my permission.

Anyway, I don’t have a problem with people wanting to eat healthier and needing some sort of guidance to do so, but I take offense to the premise of the paleo diet and, more recently, any paleo dish (e.g., cupcakes with frosting largely composed of sugars and fat) being automatically healthy just because it’s paleo. That’s something I truly can’t wrap my mind around, and if you’re looking at this cocktail and read this post, you know I won’t try to sell you on this thing being even remotely healthy – it’s just tasty and inspired by a delicious pie that’s commonly made with Meyer lemons.

Also, grains are seeds.


In a Collins glass filled with crushed ice, pour 1 oz limoncello, ½ oz butterscotch schnapps, and 1 oz wedding cake vodka.

Top with sparkling water.

Garnish with fresh lemon zest and serve with a straw.

If you’re new to this blog (as I’m sure you are), please click around for more cocktails, and follow me on Pinterest for all the latest!

I’m going to need all the encouragement (and sippy cups) I can get!

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8 thoughts on “Lemon Meringue Pie

  1. Your recipes are making me expand my liquor cabinet! I finally jumped on the wedding cake vodka bandwagon and now I have to go get some lemoncello in the snow. I’ve got room for 3 more bottles and then the cabinet is full and I have to start drinking it down.

    • LOL! I seriously avoided the wedding cake vodka bandwagon because I thought it was a bullshitty liquor, but with the blog and my ideas for cocktails, I finally got a bottle and absolutely love it! It really does add a vanilla cake flavor which is important when doing a cake-inspired (or general-sweet-baked-good-inspired) cocktail. I don’t know what other liquor/liqueur you have, but I’d highly recommend getting a bottle of butterscotch schnapps and Frangelico. I’m just about out of both and will need to get some more. Granted, I got small bottles because I wasn’t too sure how much I’d use them, but it turns out that I use them a lot. 😀

        • Girrrrrrl, we might be on different wavelengths! I’m a pinkies-WAY-up type when it comes to cocktails. 😛

          Maybe you’d prefer to stick to the classic four of gin, whiskey, vodka, and rum? Granted, I’ve had my bottle of gin (ok, it’s like the gallon sized Tanqueray which is kinda hard to slosh back) for nearly a decade (I’ve not learned to like pine trees just yet), but I’ve gone through a fair share of the rest (gallon sized and all the rest). 😉

          Do you think I should start rating the pinkie level? Some of my cocktails don’t require pinkies to be so high.

          • Oh I have those too – I was naming the flavored stuff I have on hand. The rest of what I have is 4 types of rum, a gallon of Titos vodka (taste of my Austin roots), 3 different styles of tequila, kahlua, 2 types of Bailey’s, 20 little whiskey samplers from an advent calendar (we weren’t home to advent them), a few other bottles of whiskey/bourbon, and one bottle of liquid Christmas, I mean gin.

            And my beer tails are the pinkies raised variety that I got from my favorite speakeasy bartender in Austin, not the snakebite and shanty type. My friends are mostly PBR drinking hipsters, so I had to make things to entice them. (No PBR though.) I’ll have to get some cute glasses and throw a few recipes up on the blog.

          • Cool! I just finished our jug of Titos and purchased Enchanted Rock vodka which is really good! It sounds like you have a great liquor collection. 😀

            Next time you’re in Austin, you should check out Jester King Brewery – it’s a fun experience, and I swear they have the best beer labels. Ever.

    • Yep! And your sister can find the bottled beer at Specs (at the very least). I think the 6 packs have the artwork on the box. 🙂

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