diamond-200x150.jpgFor any of you guys still living in denial…Valentine’s Day is all about the ring. Or at least something from a jewelry store. As Catherine Zeta Jones says, “Nothing says I love you like a great, big rock.” In case your TIVO has you in the dark about your local retailers, here’s a starter list:

  1. Zales
  2. The Jewelry Exchange
  3. Sears (no kidding, some very nice things. Plus, double-door fridges as a fallback. Although, don’t expect a big night.)
  4. Tiffany’s
  5. Cartier
  6. Bulgari

For more listings, get any Danielle Steele novel (at your grocery store now.) If you’re not ready to say I LOVE you, or if your bonus vanished in the mortgage meltdown, Strawberry Angel Pie is a sweet alternative.

The Meringue Crust

  1. 4 egg whites
  2. ½ tsp cream of tartar
  3. pinch of salt
  4. 1 cup sugar

Preheat the oven to 275°

Butter a 9 inch glass pie plate

In a medium bowl, combine the egg whites, cream of tartar and salt

Beat until the egg whites form soft peaks

Spread the egg whites over the bottom and sides of the pie dish, making the edge about an inch thick, and building it slightly above the rim of the dish

Bake until golden brown, about 1 ¼ hours (that seems like a lot, but it’s right, 1 ¼ hours)

Turn off the oven and let the crust cool completely in the oven with the door ajar; overnight is okay, too

The Filling

  1. 1 cup heavy double cream
  2. 1 cup lemon curd, chilled (recipe is here, too. But buy it; seriously, this is getting very work intensive)

Whip the cream until stiff peaks form

Gently fold in the lemon curd

Spread the mixture in the meringue shell

The Topping

  1. 1 cup heavy double cream
  2. 1 tbs sugar
  3. 1 tbs nonfat dry milk (milk powder)
  4. 8-10 whole strawberries

Combine the cream, sugar and dry milk in a bowl

Whip until stiff

Spread over the pie

Garnish with strawberries

The Lemon Curd

Read for fun; then go buy it.

  1. 5 egg yolks
  2. ½ cup sugar
  3. ¼ cup fresh lemon juice
  4. freshly grated zest of 2 lemons
  5. 6 tbs unsalted butter

In a saucepan, combine egg yolks and sugar

Whisk vigorously for 1 minute

Add the lemon juice and zest, and whisk another minute

Place over low heat and cook, stirring constantly until slightly thickened (don’t let it get too hot or the yolks will scramble)

Remove from the heat and add the butter

Stir until smooth

Let cool, stirring occasionally

Transfer to a tightly capped jar and chill before assembling the tart)