Monday, December 5, 2011

Lemon Lush Pie

This pie and I have some history.  The first time I made it was the first time my dad came to dinner after my husband and I were married. I slathered whipped cream all over the top, popped it in the fridge, and turned around to grab something else.  My foot holding the door open, cause I multi-task like that.

Turned back to the fridge.

Say what.

Are those footprints in my pie?


And bathtime for King Kong.

I still make this pie almost every year, either for Thanksgiving or Easter.  If it's good enough for a cat, it's good enough for me.

I’m partying at the Pi Day Pie Party at Crazy for Crust today. Come party with us!

Lemon Lush Pie
-1 cup sugar
-3 Tbsp + 2 tsp cornstarch
-1 Tbsp finely grated lemon zest (don't pack this down too tightly or your pie will be very tart)
-1/2 cup fresh lemon juice
-3 egg yolks, slightly beaten
-1 cup milk
-1/4 cup butter, softened
-1 cup sour cream

-9 inch deep baked pie shell (If you don't want to make your own I recommend using the Pillsbury crusts that are pre-rolled and you just smooth into your own pie dish.  If you use a storebought crust usually it will come in an aluminum pie plate and it will make your pie taste "tinny"- like lemon bars sometimes do. I don't care for this at all and highly recommend against it.)
-Stabilized whipped cream (Whip 1 cup of heavy cream for this recipe and feel free to increase the sugar quite a bit to counter the tart taste of the lemon.  I think I did almost 1/2 cup.)
-Lemon slices for garnish.

Combine sugar, cornstarch, lemon zest, lemon juice, egg yolks, and milk in a heavy saucepan.  Cook over medium heat until thickened.  (If you don't cook long enough your pie filling will ooze everywhere once cut, so if you're unsure, I recommend continuing to cook until the filling is good and thick!) Stir frequently to keep from scorching.  

Stir in butter until melted.  Cool to room temperature.  Stir sour cream into pie filling.  Pour into prepared pie shell.  Cover with stabilized whipped cream. (I piped mine on using a 2D tip and making S shapes* all along the rim, and then moving inside after each circle was complete.)  Garnish with lemon slices.  Refrigerate until ready to serve.

*Make sure you lift your tip completely in between each S.
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