Isn’t it amazing the way God created the lemon?
I love the freshness, zippiness and invigorating flavor. I really love to cook with lemons, and I always keep them on hand in my kitchen fruit bowl.
I also love how vibrant lemons are.
And someday when we remodel our kitchen, I am thinking about painting the walls yellow. There are so many beautiful shades of yellow – I can’t wait until the time to pick out the color.
When my Dad called from vacation to say my step mom was picking lemons – I begged them to bring me some. And that they did – a big brown bag full of Arizona-perfect lemons!
Top with whipped cream before serving.
But in the meantime, let me show you what’s happening
yellow-wise around my house!Freshly clipped forsythias on my front porch
Dollar store bunch on my hutch
Daffodils picked just today
Lemons hand-picked by a special lady
When my Dad called from vacation to say my step mom was picking lemons – I begged them to bring me some. And that they did – a big brown bag full of Arizona-perfect lemons!
My first thought was to make a Lemon Cream Pie,
just like my Aunt Lois used to make.
I have fond memories of dipping my finger into the whipped cream at my Auntie’s house. Oh, and that would be a Sour Cream Lemon Pie, which has a mellower, creamier taste.
This pie is nice and tart, but also has the perfect
amount of sweetness to it.
Lemon Cream Pie
1/4 cup corn starch
3 T. water
1 cup sugar
1 1/4 cups water
2 T. butter
9 T. lemon juice
3 egg yolks
2 T. milk
1 (8 inch) baked pie shell
1 cup sour cream
1 pint whipping cream, whipped
Dissolve cornstarch in 3 T cold water. In a sauce pan mix sugar, water and butter. Cook over low heat until sugar dissolves. Add cornstarch mixture and cook until clear (about 8 minutes), stirring occasionally. Add lemon juice and cook for 2 minutes. Mix egg yolks with milk and add to saucepan. Cook over low heat until mixture boils, stirring occasionally. Cool.
Pour 1/2 mixture into pie shell and refrigerate.
Add sour cream to the other half of the mixture. Spread over the top of the first half. Refrigerate.
Top with whipped cream before serving.
Thank you Ginny, for the lemons.
And thank you Ginny for the hugs. I appreciate my step mom a lot. She was a gift to my Dad almost 12 years ago.
(Ginny hugging my daughter at her violin performance earlier this year.)
Also, I’m curious if you’ve heard of Orange Limes?
Hi, I'm Sandy. Five years ago I stocked up on beautiful glasses from the Dollar Store. As I started writing about dinner parties, I realized that this “icon” portrays a great message. It says that dinner parties are attainable, they are affordable, and that they can be beautiful even when on a budget. 
