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