Every good Southern girl knows that when she's invited for dinner, she shouldn't assume a bottle of wine is good enough to bring along. Especially when the hostess is pregnant. She should inquire what else is needed, and she doesn't ask can but rather what she can bring. It cuts out any feelings of awkwardness if the hostess feels bad for letting you bring something when she invited you, and it improves your reputation as a guest and increases your chances of being invited again.
And when the pregnant hostess tells you to bring dessert and she's craving watermelon and then you invent a dessert called "Watermelon Pie," she and her husband just might invite you to move in with them if you should ever find yourself homeless.
This is single life, y'all. You gotta have safety nets wherever possible.
My original idea was to make lemon bars and buy some watermelon sorbet. Why did I think watermelon sorbet would be so easy to find? I clearly eat frozen treats exclusively at fancy foodie places and assumed grocery stores would carry exotic flavors as well. Thankfully, Harris Teeter had watermelons, which are not in the least in season. I grabbed one and whipped up an idea that also required heavy whipping cream and Fruit Punch Jell-O (any pink Jell-O will do, but since watermelon flavor wasn't available in that aisle either, I went with this one).
Full list of ingredients:
For Lemon Bars
Krusteaz Lemon Bars Mix
1/3 cup water
For Pie Filling
1 pint heavy whipping cream
1 tbsp sugar
2 tbsp vanilla extract
1 small box (3 oz.) pink Jell-O (I used Fruit Punch)
1/4 cup boiling water
3 cups cubed watermelon
At home, I made the lemon bars according to the instructions on the box. Start by heating your oven to 350° and then spray a pan with coconut oil spray (or Pam -- I love the flavor the coconut oil adds and I think it works better than the other sprays). Also, heat some water on the stove for the Jell-O. You won't need much, so I suggest about a cup and a half so you can make yourself some tea as well.
Press the shortbread packet into the bottom of your pan. It's not as white as the other packet and less powdery, in case you're not sure which is which. You can use whichever pan you like, but I used this rectangular one because it's pretty and has handles, which is nice for transporting.
Bake 8 minutes. In a bowl, combine the water with three eggs until blended. Mix in the lemon powder and let sit while the crust is baking.
While that's baking, start making the watermelon filling.
First, dump your Jell-O in a bowl and, as soon as your water is boiling, add 1/4 cup and mix well. Set aside and let cool to room temperature. Make yourself a cup of tea if you like. I suggest Aveda because oh my is it relaxing!
Next, whip the cream. If you're part of the privileged Kitchen-Aid Mixer Club like I recently joined, use that. Otherwise, use your hand mixer and start telling your friends that you want a Kitchen-Aid Mixer for your birthday and to please start saving and spreading the word now. Add in a tablespoon of sugar and 2 tablespoons of vanilla extract (no imitation please) for light sweetness.
While that's whipping, chop your watermelon and set aside in a bowl.
Once your whipped cream is pretty stiff -- about 3-4 minutes later -- add the Jell-O and stir well until the whipped cream is pink with no red stripes. Stir in 2 cups of watermelon and chill.
Once your lemon bars are finished baking and you've enjoyed your cuppa somethin', either set the bars out to cool or put them in the freezer for about 10 minutes. This will help them stiffen so you have a nice, firm crust. Also, you don't want to put whipped cream on top while the lemon bars are warm because it will melt.
When the lemon bars are cool, spoon the watermelon cream on the top and spread evenly, then garnish with some more cubes.