The only drawback to this pie is how quickly it seemed to melt. Which isn’t that big of a drawback. Just means you have to eat it faster. I don’t think you’ll have any problem with that. Luckily its completely delicious!
“Don’t worry, it’s not dirt.” They reassured their customers. “It’s our secret ingredient: vanilla bean!”
With equal parts relief and curiosity, their customers took a sip, many of them proclaiming the cup the best they’ve ever had. My three little entrepreneurs beamed with pride, and off to the side, I did too—proud of my lemonade patrons and quite proud to have discovered how those little vanilla flecks turn a simple, summer classic into something special and, really, quite profitable.
My first thought is that business model. Vanilla bean is not cheap, so I wonder if the kids actually made a profit. I suggest using vanilla bean paste, not extract. 1 tablespoon = 1 vanilla bean. Vanilla extract would taste too harsh.
The closest related to food was stain removal from plastic containers. The rest are polishing or cleaning related. Which makes sense – like vinegar, citrus is mildly acidic, organic and non-toxic. There’ve been studies that suggest vinegar is better than chlorine for cleaning.
There is a “low” dose of vitamin K in lemons. But lemons are not the sort of thing many are going to over-consume 😉 I don’t have details, but I suspect the vitamin K is in the zest, as with most citrus fruit.