I see I have Broccoli almost ready and the Mustard and Collards are looking good, but what's really on my mind is what to do with all those Lemons still on my tree. I used 25 of them for Christmas presents with last month's recipe, but I still have 16 more. One of my Christmas presents was a cookbook called "Gone with the Grits". I decided to adapt a recipe for Florida Key Lime Cream Pie to fit my lemon surplus and it worked! So now only 14 to go!

Southport Lemon Meringue Cream Pie

• 6 Tbs of Quick Grits ground in a blender several minutes till it resembles flour
• 1 cup of water
• 1/2 tsp of salt
• 1/2 Tbs of butter
• Juice and Zest from Two Lemons
• 1 14 oz can of Sweetened Condensed Milk
• 5 Eggs separated
• 6 Tbs of Sugar
• 1 Pillsbury Pie Crust (I can't make it any better)

Preheat the oven to 350 F. Bake Pie Crust for 8-10 minutes and cool. Make Grits and Wisk in Juice, Zest, Condensed Milk, and Egg Yolk. Beat one egg white until stiff and fold into mixture. Pour into Pie Shell, cover with foil, and bake for 15 minutes. Beat remaining egg whites until stiff and gradually add sugar. Pull Pie from oven and cover top with Meringue. Decorate by forming multiple peaks in Meringue. Bake uncovered another 15 minutes until peaks are nice and brown. Cool the pie before serving.