Lemon Cream Pie

I finally used the two lemons that grew on my indoor plant. I had asked around for ideas and got many good ones! I was thinking of baking a lemon meringue pie, thanks to @suefreedland’s suggestion. But in the end I decided on a lemon cream pie.

There wasn’t enough zest or juice to make a regular (9-10”) size pie and besides, I recently bought some smaller pie dishes, so I scaled my old recipe down to fit my 7-1/2” pie dish.

I hate to brag, but I have to say: this is the best lemon dessert I ever ate.

Period.

For a full size version of this pie go to:https://www.ronniefein.com/recipes/when-life-gives-you-lemons-make-lemonade-right (use Meyer or regular lemon)

Lemon Cream Pie

crust:

• 1 cup all-purpose flour

• 1/2 teaspoon salt

• 3 tablespoons cold butter, cut into chunks

• 2 tablespoons cold vegetable shortening, cut into chunks

• 2 tablespoons milk or water

Preheat the oven to 400F. Combine the flour and salt in a bowl. Add the butter and shortening and work into the flour until crumbs form. Add the liquid and mix in to form a dough. Let rest for at least 30 minutes. Roll to fit a 7-1/2”- 8” pie dish. Prick the dough. Cover with foil. Add weights. Bake for 10 minutes. Remove the weights and foil. Bake for another 10 minutes or until the crust is lightly browned. Let cool. Spoon in the filling. Top with whipped cream.

Filling:

• 1/2 cup sugar

• 3 tablespoons cornstarch

• 1/2 teaspoon salt

• 6 tablespoons cold water

• 1/4 cup fresh lemon juice

• 1 large egg

• 1 large egg yolk

• 1 cup boiling water

• 1 tablespoon butter

• 1-1/2 tablespoons grated lemon zest

• 3/4 cup plain Greek style yogurt or sour cream

• whipped cream

Place the sugar, cornstarch, salt, cold water and lemon juice in a saucepan and whisk to blend the ingredients. Add the egg and yolk and blend them in. Gradually add the boiling water and whisk the ingredients until the mixture is smooth. Place the saucepan over medium heat and bring to a boil. Continue to cook, whisking constantly, for about one minute or until the mixture is thick (puddinglike). Remove the pan from the heat; stir in the butter and lemon zest. Let rest for 15 minutes. Add the yogurt and whisk it in. Pour the mixture into the crust and chill until cold. Top with whipped cream and serve.

Makes 4-5 servings

Remember That Lemon Bar Cookies

Remember that lemon? The one that grew on my house plant lemon tree? And I made candied peel with the skin? And said to stay tuned to what I did with the juice? Well, here it is. Lemon Bars! You can make them with any old lemon of course.

Lemon Bars

dough:

• 1-3/4 cups flour

• 1/2 cup confectioners’ sugar

• 1 cup butter or margarine, cut into small chunks

  topping:

• 4 large eggs

• 1-1/2 cups sugar

• 6 tablespoons lemon juice

• 1/4 cup all-purpose flour

• 1/2 teaspoon baking powder

Preheat the oven to 350F. Whisk the flour and confectioners’ sugar in a bowl until thoroughly blended. Work the butter into the flour mixture until the mixture is crumbly (if you use a food processor, pulse the ingredients 15-18 times). Press the crumbs onto the bottom of a 9"x13" baking pan. Bake for 22-25 minutes or until the dough has browned lightly. Remove the pan from the oven. Combine the eggs, sugar, lemon juice, flour and baking powder in a bowl. Beat the ingredients with a hand mixer or electric mixer set at medium speed for 1-2 minutes or until the mixture is light and fluffy. Pour the mixture over the partially baked dough. Bake for 18-20 minutes or until the surface has browned lightly. Let cool in the pan. Cut the cookies into 2-inch squares. Makes 30