In the next 3 to five years we will see a drastic change in how vehicles are manufactured. As the push for a more “environmentally friendly” vehicle continues, the whole notion of using the standard internal combustion engine will seem obsolete in just a few short years. How does that affect consumers? Consumers will be required to gain more and more expertise in how vehicles are manufactured and will most likely have greater choices in the types of transportation they choose. As such, they will need to rely on experts who can point them in the right direction with their vehicle concerns.

Lemon Law Associates of California will be there for California consumers. We always keep up on the latest advances in automotive technology. We know how to identify vehicle nonconformities and we use the best automotive experts to help us help you! Our legal team constantly does research on documented problems with all makes and models of vehicles. We want to help you get cash for your lemons! Feel free to contact us with any questions you may have. We would love to hear from you.

In the meantime, when life gives you lemons make lemon pie! Protecting California consumers and going after those auto manufacturers requires vigilance and hard work 24/7. So we like to unwind in our free time by baking up some savory lemon dishes and desserts.

This will begin the first in our installment of seasonal lemon recipes for the year. Every month we will post a new and secret lemon recipe from our files. Give these recipes a try and tell us what you think. . . .and by the way first and foremost we want to help you with your lemon. Until next time. . . your legal staff at Lemon Law Associates of California.

We kick off our lemon recipe collection with a family favorite and a county fair winner:

GRANDMA’S LEMON MERINGUE PIE

1 Cup Sugar

1- 1/4 cups water

1 Tb. Butter

Heat until sugar is dissolved

1/4 cup cornstarch

3 Tb. Cold Water

Add to above mixture and cook until clear. Then add:

6 Tb. lemon juice

1 Tb. lemon rind

Then add 3 egg yolks and 3 Tb. cream and bring to a boil. Stir until thickened.

Pour into a 9 inch baked pie shell and top with meringue:

3 egg whites, beaten, 1/4 tsp salt, 1/2 tsp. cream of tarter, 1 tsp. lemon juice and 6 Tb. sugar. Sprinkle cream of tarter and salt on egg whites and beat to a coarse foam. Add sugar gradually and beat until stiff enough to hold shape but still shiney. Pile lightly on filling until it touches pastry all the way around. Bake in preheated oven 350 deg. about 18 minutes. when it is done, place to cool where there is no draft.