Welcome to Jeanne Jones | Light Cuisine

Why now? Why not?
I receive so many letters from my readers requesting reprints of my recipes that finding time researching, printing and mailing has become overwhelming. By providing my recipes here online they are available anytime, anywhere.

Books, Books, Books
The 'Books' section features a list of some of the cookbooks I have written. Cover pictures and brief descriptions are included for the most recently published books. And links are provided to amazon.com from where you can purchase them.

Where Can I Get That?
The last section 'Resources' is where I provide links to products and information that I find useful and that I want to pass along to my readers.

If you have a recipe you would like me to revise, you can email it to me at: recipes@lightcuisine.com
or mail it to me at:
Light Cuisine
PO Box 1212
La Jolla, CA 92038



Jeanne Jones' column, COOK IT LIGHT, syndicated by King Features Syndicate, Inc., reaches approximately thirty million readers every week.   Often called the "Dear Abby" of the food section she is as concerned about repairing her readers' recipes and eating habits as Abby is about fixing broken hearts. ...more

Lemon Meringue Pie

In this recipe, I use less sugar than is called for in most other lemon meringue pie recipes so the lemon flavor is a bit more pronounced. Also, even though I use only two egg yolks to reduce the cholesterol, the custard is just as smooth.

The California Egg Commission recommends that we keep eggs refrigerated at all times for health reasons. Therefore, I used four egg whites in the meringue to compensate for the volume lost by using cold egg whites. I also suggest cooking the pie on a baking sheet so that when you take the pie out of the oven, you don't get your potholders in the baked meringue. ...more