I Love… Lemon Sorbet Body Butter, Shower Gel and Whipped Sugar Scrub

I Love... Lemon Sorbet Body Butter, Shower Gel and Sugar Scrub

I Love… Lemon Sorbet Body Butter, Shower Gel and Sugar Scrub

I’d seen this brand often in my frequent trips to cosmetics shop, but its products never caught my eye: even so, one fine day I decided to give the I Love… Lemon Sorbet shower gel a sniff, and it was just as the brand name said: ooh, come to me, yummy, caloric-smelling lemon meringue pie.

Yes, pie, even though it’s called Lemon Sorbet, but who cares; it smells like lemon pie and it’s delicious. It’s a sweet scent, as one can expect, but the citric touch combined with the baked crust tinge save it from being one of those cloying, dull drugstore products.

It’s not that I’m a committed hater of sweet scents, but I’m a bit picky with gourmand-type of fragrances; in this case it is just lovely, especially for this cold-cold winter we’re having. Perhaps the only negative(ish) thing I could say about it that it barely lasts; I can only perceive it upon application, and then it sort of fades away quickly; it’s like that with all the products in this range.

I Love… Lemon Sorbet Shower Gel
I Love... Lemon Sorbet Shower Gel

I Love… Lemon Sorbet Shower Gel

The name says it all… (love) this stuff. It has a very fluid, creamy and slippy consistency, it’s quite mild and does not dry up the skin in the least; add to that the yummy scent, even though it disappears quickly, it’s divine to use.

I Love... Lemon Sorbet bath gel

Aqua, Sodium Laureth Sulfate, Sodium Chloride, Ammonium Lauryl Sulfate, Sorbitol, Parfum, Cocamidopropyl Betaine, Glycerin, Styrene/Acrylates Copolymer, Benzophenone-4, Disodium EDTA, Panthenol, Sodium Lauryl Sulfate, Sodium Hydroxide, Citrus Limon Fruit Extract, Magnesium Nitrate, Sodium Benzoate, Potassium Sorbate, Methylchloroisothiazolinone, Magnesium Chloride, Methylisothiazolinone, Limonene, Coumarin, Citral, CI 19140. See analysis in CosDNA.

I Love… Lemon Sorbet Body Butter

From all three products, this perhaps is the one I liked the best, mainly because of it’s consistency: this is a fairly firm butter, and it’s sooo good to apply; leaves the skin super soft, yet not greasy or uncomfortable at all.

I’d like it better if the formula didn’t include mineral oil, but oh, well… I’m no fan of this stuff, but I tolerate it in body care products, especially if the end result is as pleasant to use as this one.

Again, the yummy dessert scent hardly stays beyond application. Out of curiosity, and being that a local cosmetic chain had these on clearance (guess they won’t be bringing them any longer… too bad), I also got the Strawberries & Cream body butter to compare; the fragrance in this one is a lot more “candyish” (reminds me of a lollipop), although I like it too, and the scent lasts a little longer on the skin.

The formulations of Strawberries & Cream and Lemon Sorbet vary slightly. See analysis in CosDNA.

I Love... Lemon Sorbet Whipped Sugar Scrub

I Love… Lemon Sorbet Whipped Sugar Scrub

I Love… Lemon Sorbet Whipped Sugar Scrub

But first, a bit of background: I never buy ready-made exfoliants, among other reasons because in my (limited) experience with this type of product, I’ve never liked any as much as a good, thorough scrubbing with plain sugar from the pantry. Still, since I was getting the other two things, seemed a bit of a shame to leave this one behind, and I was curious.

So, this product’s meant to be a sugar scrub and sherbet-cream cleanser, so as not to have to moisturize post-shower. As a mild cleanser I find it pretty perfect, the whipped sherbet texture is a delight, and like the shower gel, it feels quite nice to use, and doesn’t leave skin taut or dry.

But! as an exfoliant scrub I find it pretty poor. I barely feel the sugar crystals in this, so in the way of scrubbing, this gets a zero. Not that it really affects my overall good opinion of this cleanser, and for serious mechanical exfoliation I just use my tried-and-true method.

See analysis in CosDNA.

Edited to add: ugh! I finished the post in a hurry and forgot to add a rating as I always do: 4/5 points in this case… I may or may not get these exact products again, but I do want to try more I Love… bath and body care in other scents.

1 point: No! Never again, not even if you gave it to me, or even paid me to wear it.

2 points: I didn’t finish the container and it’s very unlikely I’d buy this again. It might work for you, but it does nothing for me.

3 points: Meh. I’ll use up my jar/tube, but I don’t think I’d buy again. It might work for you, but it doesn’t do much for me.

4 points: I like it. It’s nice and does its job. I might buy this again, if I find nothing I like better.

5 points: I love it! It does its job very well, I find it a pleasure to use, and it’s earned its place in my beauty routine.

And being that it’s Christmas Eve and all that…

Lemon Meringue Pie

¡Ta-da! 🍋 meringue pie (recipe PDF)

The fam is getting together to help out with the consumption of calories, so the time to do these things is now or never. I’m not much of a fan of meringue-y, overly sweet desserts, but this one is just perfect: the lemon custard balances the sweetness of the meringue and pie crust.

It’s fantastic for eating, instagramming, giving an impromptu face mask to that foul, unsufferable relative you just have to invite… there is no end of delicious possibilities.

Things you chance upon in YT while procrastinating looking up other stuff: Brazilian politician José Genoino gets pied in the face during a press conference.

Not being Brazilian myself, I don’t know exactly what he did to end up smeared, but eh, politician 💩; earn it he did, for sure. My toque’s off to the daring pie-wielding justiceiro.

But enough giggles and distraction… let’s get baking!

Lemon meringue pie

Ingredients:

Crust
100 g sugar
200 g softened butter
300 g flour
1 egg
Pinch of salt

Lemon custard
1/2 liter hot milk
4 egg yolks
200 g sugar
60 g cornflour
190 ml lemon juice*

*For a milder citric flavor, this step can be modified like this: 175 ml lemon juice with 15 ml of water.

Meringue
4 whites
120 g regular sugar
120 g confectioner’s sugar
A few drops of lemon juice
Grated peel from half a lemon

Preparation:

Pie crust

Grease a tart pan (preferably one with a detachable bottom). Cream the butter with the sugar till it’s pale and fluffy. Add egg, and keep beating until it is fully incorporated in the mix.

Next, add the flour and fold it in, first with a wooden spoon, and when the dough begins to form clumps, take it to the kitchen worktop, previously dusted with flour, in order to continue kneading with the side of your hand. A smooth, compact dough should result. Wrap in kitchen film and refrigerate for an hour.

When the time of refrigeration is up, preheat the oven to 180º C/356º F; place the dough on the worktop, and extend it with a rolling pin in a circular shape, so that it moulds well to the pan already prepared.

Place something heavy on the dough (like baking beans or another, slightly smaller kitchen pan) to keep it from rising while it bakes, for about 20 minutes. Let cool at room temperature.

Lemon custard:

Mix the sugar with the cornflour and add the yolks one by one, mixing well with the dry ingredients. Add the lemon juice and then add half the milk; heat the other half of the milk in a pan at medium heat.

Keep stirring the mixture with a whisk, then add it slowly to the milk pan. Whisk until the cream thickens and bubbles, but be careful not to let it stick to the bottom of the pan. Remove from the heat.

Pour the mixture in a bowl, straining it through a colander to remove any lumps, and cover it with kitchen film, making sure it sticks to the custard’s surface to keep a “skin” from forming. Let cool in the fridge for about 20-30 minutes.

Meringue frosting:

You could decorate the pie with traditional meringue frosting, or, if you’d rather do stuff like hang out with your people, instead of with inanimate objects, scatter filleted almonds + dust confectioner’s sugar on top, and call it a day.

Nevertheless, what is shown in the post photos is a cooked meringue, similar in glaze and consistency to Swiss meringue, only this one isn’t made in a double boiler, but in the microwave. Takes more work, but the end result is prettier and you can show off even more before your guests, no doubt.

Pour in a microwave-safe bowl the egg whites, sugar, a few drops of lemon juice and the grated lemon peel.

Heat in the microwave for 30 seconds and stir until large bubbles form. Put it again in the microwave for another 30 seconds, take it out and continue stirring the egg whites, until the texture changes again (the meringue bubbles should become smaller and smaller).

Repeat this process 4 times, one for each egg white, or 5 if the whites were cold from the fridge, although make sure not to let the egg whites heat above pasteurization temperature, 60º C / 140º F), because they’d set. Whisk the warmed egg whites till they form stiff peaks, and the mixture is smooth and shiny.

Take out the lemon custard from the fridge, and stir a little before pouring in the shell. Spread the custard evenly on the baked pie crust.

Next, decorate with meringue, spreading it carefully over the surface with the spatula, or dotting the surface all over with frosting using a icing bag like in the image (ya, more work, but sooo instagrammable, don’t you think?)

With a kitchen blowtorch, or in the oven if we don’t have that, lightly toast the meringue surface till it’s golden. To do this in the oven, turn on the upper part of the oven and place the pie on the rack high up in the oven, for only a few minutes, always keeping an eye on the process.

Beauties, I wish you a fun, enjoyable Christmas Eve, and Merry Christmas!

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