I used to have years and years of Gourmet and Bon Appetit magazines. Even though I had an uncanny ability to recall the issue for a particular favorite recipe, I got tired of storing so many issues. Hence, the binder.
One of the all-time family favorites is a recipe for Lemon Meringue Pie, which I made on Sunday, starting with fresh lemons purloined from my SIL's lemon tree:
The lemon filling is perfect, finished with fresh lemon zest and butter. It rests in the best-ever all-butter pie pastry (the recipe is in Apple Pie Perfect - I no longer use any other crust recipe).
I love TONS of meringue on my pies, so I use six egg whites.
FINISHED! There was only a tiny piece left...perfect for Bruce's lunch box.