Sunday, June 14, 2015

Lemon Dream Pie

I have made this pie twice since Bruce and I have lived in our new house, the most recent time was this past Thursday, when we had another couple over for dessert and games.

I love how creamy and smooth this pie is, and I could eat it for days!

Bruce and I left the next day for our anniversary trip and we returned late last night, sunkissed and ready for a long nights sleep.  Which meant that this morning I got to have anniversary pie for breakfast today!

Not a bad way to start the day of our actual anniversary if you ask me.

This pie is splendid for any time, casual enough for a backyard BBQ, and exquisite enough for a fancy dinner.

Lemon Dream Pie


1 pre-baked pie crust

1 c. sugar
3 1/2 Tbs cornstarch
1/2 c. lemon juice
1 Tbs lemon zest
3 egg yolks
1 c. milk
1/4 c. unsalted butter
1 c. sour cream

Whipped Topping:

1 c. heavy cream
2 Tbs powdered sugar
1/2 tsp lemon extract


In a medium saucepan, whisk together the sugar and cornstarch until thoroughly incorporated.  Whisk in the lemon juice, zest, egg yolks and milk until smooth.  Heat over medium heat, whisking often until the mixture bubbles and thickens.  Once thick, remove from heat and stir in the butter until well mixed.

Allow the mixture to cool before stirring in the sour cream.  Pour the cooled mixture into your cooled, baked pie crust.  Refrigerate until ready to serve.

Whipped topping:

In a medium bowl, use a hand mixer to whip the cream, sugar and extract together until stiff peaks form.  Top the chilled pie with the whipped cream immediately before serving.


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