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

Lemon Buttermilk Pudding

I’ve been in a buttermilk mood lately. So, the recent Buttermilk Bread post.

And the Three Cabbage Cole Slaw.

I promised I’d come up with a dessert — specifically pudding — based on buttermilk.

Here it is! Tangy with lemon but with enough sweet sugar for a proper balance.

This is an excellent, light, refreshing dessert fit for summer.

Lemon-Buttermilk Pudding 

• 4 large egg yolks

• 6 tablespoons sugar

• 1 1/2 tablespoons cornstarch

• 1/2 teaspoon salt

• 1 cup heavy cream

• 1 cup buttermilk

• 1-1/2 teaspoons finely grated lemon peel 

• 2 tablespoons lemon juice

• 1/2 teaspoon vanilla extract

• 1 cup unsweetened whipped cream

 Whisk the egg yolks, sugar, cornstarch and salt in the bowl of an electric mixer for 2-3 minutes or until the mixture has thickened and is light in color. Heat the heavy cream and buttermilk in a saucepan over medium heat until bubbles form around the edges of the pan. Gradually add the hot buttermilk mixture to the egg mixture, whisking to blend the ingredients thoroughly. Stir in the lemon peel. Return the mixture to the saucepan and cook over low-medium heat for 6-8 minutes or until the mixture has thickened. Let cool slightly, then stir in the lemon juice and vanilla extract. Set aside in the refrigerator until thoroughly chilled. Fold in the whipped cream. Spoon into dessert dishes.

Makes 4 servings