Skip to main content

Lemon Cream Pie

I decided to go with Lemon Cream Pie rather than Lemon Curd Pie. Curd just does not sound pleasing. I had some Meyer lemons hanging around and seriously needed to use them. I also had some coconut wafers that I bought from Trade Joe's with the intent of using them for a pie crust and never used them. It just seemed like fate that I needed to make this pie.

Pie Crust

1 1/2 c coconut cookie crumbs (feel free to use graham crackers but then add 1/4 c sugar)
4 T butter, melted

Combine crumbs and butter until moistened* Press into 9" pie plate. Bake 10-12 minutes in 350 oven.

Lemon Curd (Borrowed from Joe Pastry)

4 egg yolks
5 oz sugar
3.25 oz (by weight) lemon juice
2 oz softened butter
pinch salt
zest from lemons, reserving 1T for topping

Whisk yolks and sugar together until combined in a heavy saucepan. Add the lemon juice, butter, and salt. Heat, whisking constantly, until mixture reaches 196 degrees or coats the back of a spoon.  Strain through a fine mesh sieve. Stir in zest. Pour lemon curd into cooled crust and chill.

Lemon Cream

2 c heavy cream
6 T confectioner's sugar
1t vanilla
1T lemon zest
slice of lemon for garnish (optional)

Whisk ingredients together (except lemon slice) and let sit in refrigerator for several hours (ideally overnight). Chill bowl and whisk in freezer. Whisk cream until soft peaks form. Spoon over lemon curd and garnish with lemon slice.

I made the crust and lemon curd and let it chill overnight. Then whipped the cream while the coffee was brewing. The lemon curd might seem intimidating to make, but it is not. Joe's recipe is pretty much foolproof.

*I just poured the crumbs right from the food processor into the pie dish and then added the butter. Why dirty another bowl?


Popular posts from this blog

Cinnamon Star Bread

I was very perplexed by this recipe. I could not figure out by the directions how it got into this shape. I understood the twisting part but then was at a loss. The website didn't have a video or pictures - was I just being dense? Well once I cut the dough into the 16 pieces and twisted - DUH - it was a little clearer. I decided to include pictures for those of you that need a visual.

Cinnamon Star Bread (Adapted from King Arthur Flour)

3/4 c warm milk (100-110 degrees)
2T sugar
2 t yeast
4T butter
2 c flour
1 t salt
1/3 c instant mashed potato flakes*
1 t vanilla

1 lg egg, beaten
1/3 c sugar
2T cinnamon

Combine milk, sugar, and yeast in a small measuring cup. Mix well and set aside. Place butter, flour, salt, instant mashed potatoes and vanilla in a large bowl. After yeast is bubbly add to dry ingredients. Mix with dough hook until dough is smooth and soft. (Or mix by hand and then knead by hand until smooth and soft). Place in a greased bowl and let sit for 1 hour or un…

Burnt Cinnamon Simple Syrup

The NY Times Magazine section did a piece on cocktails about two weeks ago and one was calling me-Rhum Agricole Daiquiri. What attracted me here (well besides the cocktail aspect) was the Burnt Cinnamon Simple Syrup. It was easy enough to make, as are most simple syrups, but it was the potential uses.  I started thinking not only daiquiris but why not with Applejack? Apples, burnt cinnamon sounds like a winner to me. Or how about a nice hot cider, with a little rum, and the simple syrup (Guess I'll have to wait until the fall for the cider). On the non-alcohol side-why not use it to moisten a sponge cake - wouldn't that give it an interesting flavor? Or what about a burnt cinnamon ice cream?

Now first for the burning of the cinnamon - it felt a little like I was doing a cleanse to ward off evil spirits. I think that is usually done with sage but if cinnamon works too - so be it. The recipe recommended using a small creme brulee torch to burn the cinnamon sticks - like you do. …

It's Better With Butter

Why would you want to make your own butter? Because it tastes better! And it's easy. All you need it heavy cream, salt, and a mixer-although you can get away without using the mixer. If you are using a mixer, you will need to cover it with plastic wrap, unless you're really into cleaning up splatter. Pour heavy cream into your mixer. It doesn't have to be fresh. It can be close to its expiration date. This time I used 3 cups because I had an open container and an unopened one.
You just whip it for about 10-15 minutes on high. It first looks like whipped cream, then starts to deflate a bit, then starts to get a yellowish hue, until finally you hear a clunk clunk noise and you know you have separated the butter from the buttermilk (boy was that a run on sentence or what?). By this time the plastic wrap is so covered in splatter you can't see into the bowl any longer.

From 3 cups of cream you end up with about 1 1/2 cups of buttermilk. Strain the butt…