I always think of Spring as Lemon Meringue Pie Season. Probably for two reasons: Easter with eggs all over the place and second because it is my mother’s favorite pie and her birthday is in April. So to get the season moving I thought I would make egg separators to get ready to make pie.
When I first thought about making these I thought that there was going to be potential to mess them up and not get the separator to work right. The slit on the side of pitcher has to be just the right size or the yolk will plop right out with the white and that would not make an ideal meringue. I was not sure how to determine what size it would need to be but I went ahead and gave it a try. Low and behold, go tell it on the mountain, the egg separator works great. Yesterday when they popped out of the kiln I went right to the kitchen and gave it a try. Bingo! I was so happy.
Not only does it work well at separating eggs it also is perfect for melting butter. I have not found out how much yet, that is a chore for later this afternoon. Instead of pouring out of the slit you pour it from the spout on the opposite side.
I am going to be passing out a recipe card on how to make Lemon Meringue Pie with the egg separator and it will also be posted on the recipe page. If you are interested in purchasing one they cost $11 and will be available tomorrow at the Woodland PTO /Craft fair from 9-2. Hope to see you at the show