Tuesday, September 17, 2013

Lemon Cream Pie

...make a lemon cream pie! A neighbor of ours, gave us a 10 pound bag of their lemons fresh from their tree. Wow! Immediately the kids wanted me to make lemonade. Well I knew it wouldn't take all of these lemons so what else could I make? I've made lemon bars last time with all of my lemons so I wanted something different. PIE! I found this recipe and it sounded great. I used my gluten free pie crust recipe and decided to use my tart pan instead (I love that it's easier to remove the slices). I also opted for a chilled pie because our oven heats up this little house so the less time I have to use it, the better. You do use a pre baked pie crust though, but it doesn't take too long in the oven.

This pie is just wonderful!! It's cold, creamy, fluffy and melts in your mouth. I really loved it. It's not too tart, it's perfect. A perfect end to Summer and to welcome Fall. Oh, and yes I made them lemonade, and I'll blog that soon too. 

Lemon Cream Pie
adapted from Welcome Home 

1 pie crust recipe, pre baked and cooled (gluten free recipe here)
1 cup sugar
3 1/2 tablespoons cornstarch
2 tablespoon grated lemon zest
1/4 cup fresh lemon juice
3 egg yolks slightly beaten
1 cup whole milk
1/4 cup frozen butter, cut into small cubes
1 cup sour cream

Combine sugar, cornstarch, lemon zest, lemon juice, egg yolks and milk in saucepan, and cook over medium heat until thick (should take a few minutes). Stir in the frozen butter until melted, remove from heat and let cool to room temperature. Stir in the 1 cup of sour cream and pour into baked pie shell. Chill 6 hours or more, top with whipped cream before serving.


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Rita said...

That looks amazing! I need to make it dairy free, too, though. I've been reading a lot about using coconut cream in place of dairy in desserts. I think I need to try with this recipe, it looks SO good!!

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