The Perfect Lemon & Lemon Cream Pie

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.

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?  

Visit my friend Linda T, here, and read all about them!

32 comments on “The Perfect Lemon & Lemon Cream Pie”

  1. Sandy,
    Thank you so much for stopping by our table and linking up! Your post is delish and we can’t wait to see what shade of yellow ends up in your kitchen!
    Have a wonderful weekend!
    Kristin and Chris Ann
    .-= LoveFeast Table´s last blog ..Fancy Friday Lemon Zest =-.

  2. i think a yellow kitchen would look fantastic–so bright and cheery! your pie is practically neon, and i love it. :)

  3. Hey, Sandy, that pie looks delish! I just love lemons too, all your yellow is very springy right now. i love that little bird in the first pic. Have a great weekend, friend!

  4. we just finished up a lemon glazed cake, my daughter’s birthday request. So tart it makes your eyes water, that’s how we like it!

    Lemons are the only yellow thing here, though the forsythia buds are swelling a little bit. Still have snow, but not much left.

    deb m

  5. Growing up I never liked yellow – but the older I get the more I appreciate yellow! It’s a sing of new life, yummy treats and just plain down FUN!

  6. Lemon pie is one of my favorite desserts. Can’t wait to try yours, it looks so easy!

  7. I agree with Sandy Toes- it’s so weird – I mean it-I got a wiff of lemons as I read this recipe! It looks so fresh and well, lemony!:)
    (I swear the lemon Pledge was nowhere in sight:)

    I have shied away from lemon pie because of being intimidated by making meringue like my mom made.

    I can handle throwing some cool whip on top though!

    I will definitely be making this:)

    Bless your sweet stepMom!

    Blessings,

    Linda C

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