I have always loved the lemon part of the lemon meringue pie. My brother and I used to share our pies- he could have to white and I got all the yellow. There’s something about the meringue that I don’t like, even though I do think it’s beautiful to see meringue piled high on top of the bright yellow of the lemon layer. So for this Easter I decided to try making lemon cream pie. I tried a couple recipes with pudding mix but couldn’t get exactly what I was looking for, so I decided to use my mother in law’s key lime pie recipe since I love it so much. This is her recipe, just substituting in lemon juice and zest instead of the key limes. And it came out perfectly!
Lemon Cream Pie
- Pre-baked pie crust or graham cracker crust, cooled
- Zest from 1 lemon
- 1/2 cup fresh lemon juice
- 14 oz can of sweetened condensed milk
- 4 egg yolks
- Whipped cream or cool whip for topping
- Preheat oven to 350.
- Combine zest, lemon juice, sweetened condensed milk and egg yolks mixing bowl and stir until well incorporated.
- Pour filling into the prepared pie crust.
- Bake for 15 minutes. Cool for about an hour on the counter and then refrigerate for at least 3 hours or overnight.
- Top with whipped cream or cool whip and serve cold.
- Store leftovers in the refrigerator for a couple days, if they last that long!
Pansies on our porch
New meat chickens
Frieda the Scottish Highlander (love her front leg sticking out)
Daffodils in our woods
My two boys
I took a few pictures of the daffodil varieties that I hadn’t yet posted on the last sunny day we had. Today, they’re all on their way out and are drooping from all the rain we’ve had.
This week is spring break and I’m planning to enjoy the time off on my vacation. The sunny location I’m visiting is right in my own yard. I spent today outside in the gardens, cleaning up and getting ready for the growing season. When all the work was done, I grabbed my camera so I could post an update.
I started the day by planting more raspberries, this time Royalty Purple, and some Chester blackberries. The photo above shows leaves on the Heritage Red raspberries we planted about a month ago.
In the vegetable garden, the mixed baby lettuce is starting to emerge, which is the first among the many different lettuce varieties I planted.
The peas are up and stretching toward the sun. I hope to see their tendrils wrapping around the wires before long.
I weeded and cleaned out the front and back flower gardens, as the hydrangeas, bleeding hearts and peonies are coming out of dormancy. But the flowers already in bloom stole the show.
The daffodils are still beautiful, as more and more of them open each day. I’m already scheming to plant more of these bulbs up around our mailbox in the fall. The one day of planting is well worth the show in spring.
The potted pansies are still showing off, thriving with the chilly evening temperatures.
What’s going on in your gardens?