Pie for Lunch (And Some Salad, Too)

July 17, 2014

Every week we take a peek inside the lunches of the luckiest kids in Brooklyn. Read on, suppress your jealousy, and get a little brown bag inspiration.

Lemon Meringue Pie for Lunch at Food52

Keeping the notion of "fluff" in play, my son Walker asked to learn how to make lemon meringue pie this week. Meringue pies are great to make with kids because they have distinct components that can be tackled over the course of a day, so you never risk overwhelming (er, boring) your fledgling student. We followed Yossy Arefi's recipe; she doesn't give instructions for the pie shell, so we used the press-in crust from my Peach Tart recipe. (FYI: I had never pre-baked it before, and it held up like a champ).

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Leftover pie made for an easy-to-pack dessert. It may look more like Eton Mess by the time they get to camp, but so be it.

For the main course, things are a bit more buttoned up: a bed of brown jasmine rice and quinoa topped with roasted salmon and spring onions; sliced radishes; and chopped kale and dill with capers, lemon juice, and olive oil. I thought about adding avocado but decided it was excessive -- tell me if you think otherwise.

What's in your lunch today? See some of the twins' past lunches

See what other Food52 readers are saying.

  • lunalovegood
  • Leonor Yarhi
    Leonor Yarhi
  • Trisha Johnson
    Trisha Johnson
  • EmilyC
  • ChefJune
Amanda Hesser

Written by: Amanda Hesser

Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.


lunalovegood July 27, 2014
I do love avocado, but I don't think it would be necessary. The pie looks delicious. I'm extremely jealous of your kids' lunches... wish I got that as a kid :o
Amanda H. July 27, 2014
Thank you!
Leonor Y. July 21, 2014
Thanks Amanda for share your inspirations? I love FOOD52!
Trisha J. July 20, 2014
Your salad ideas are so simple, but amazing! Thank you for the inspiration. One question (though I'm sure it's been asked before): What type of glass jars do you use, do they have lids, and how do you pack them so that they don't get broken in a lunch box/bag?
Amanda H. July 20, 2014
Hi Trisha, thanks so much. I use these glass containers: https://www.weangreen.com/products/?c=83&g=246 and the white enamel containers are from Muji. I pack them in soft, insulated lunch boxes, which keeps them well padded. Hope this is helpful!
EmilyC July 18, 2014
I don't have a strong opinion on the avocado, but I'll offer that I love your balanced approach of packing something sweet with your kids' lunches. I'm not packing school lunches yet, but my kids get a small dessert every night after dinner. So I like this approach and will adopt it!
Amanda H. July 20, 2014
Thanks -- I love dessert so I figure why not share it with my kids.
ChefJune July 18, 2014
Avocado is never "excessive." ;)
Amanda H. July 20, 2014
True, true.
Hannah July 17, 2014
Do your kids just eat it cold, or is there a microwave at camp?
Amanda H. July 17, 2014
The salad? Yes -- it's good cold!
Midge July 17, 2014
Hurray for press-in crust! It's saved me on so many occasions.
Amanda H. July 20, 2014
Yes, I lived too long without press-in crust!
Merrill S. July 17, 2014
Yum. I think avocado would be a nice addition, but definitely not necessary!