Lemon Cream Extreme

The idea of lemon cream pie gets me every time. Sour, sweet, cool, creamy, with a homemade graham cracker crust. Delish.

But I'd like to find a recipe that didn't call for one hundred egg yolks.

Exaggerating of course, but I think it was the high concentration of eggs that made me wonder if I should have another piece. Ever. I always did...just to see if this time my stomach would be happier. Nope.

Maybe it was the sweetened condensed milk...all thirty cans.

But, MAN, did this pie taste good.

You'll notice in the photo below...my immersion blender. Take note: it doesn't blend graham crackers and butter together. Nope. Not at all. Another chapter in my "wish I had registered for..." book. A food processor. I'm not the only one in the world with this problem, I'm sure. There are many of us living on KitchenAid and Champion alone.

I didn't get a picture of it after putting the whipped cream on top. Too many little gobblers vying for my attention.

It motivated Peter to do well at swimming lessons for over a week. "Maybe I can have a piece of your pie!!!" {He typically forgot by the time we got home and I doctored him up with other healthy morsels of course...}

A fun recipe for little helpers. They both enjoyed zesting and juicing the lemons. All two hundred of them. {Seriously, we didn't measure the lemon ingredients at all...just estimated how much might taste good...it was VERY lemony!}

It was a lesson called, "If You Let Your Kids Help Make It, They Will Probably Want To Eat It Too".

Or maybe a lesson simply named PIE.
Lemon Cream Pie
borrowed from The Meaning of Pie

9 full sized graham crackers
¼ cup granulated sugar
5 Tablespoons unsalted butter, melted

8 teaspoons grated lemon zest (about 6 large lemons)
1 cup lemon juice
8 large egg yolks
2 14-ounce cans sweetened condensed milk

1 pint heavy whipping cream
4 teaspoons granulated sugar

Preheat the oven to 325 degrees. Process the graham crackers and sugar together until mixed. Add the melted butter and pulse several times.

Spray a 9-inch pie plate. Put the buttered crumbs into the pie plate and press them down with your hands. Using a measuring cup can help -- press down on your crumbs with the flat bottom, then use your fingers to form a ledge around the top.

Place the pie plate in the oven and allow it to bake for approximately 13 minutes. Remove the crust to a wire rack to cool.

Meanwhile, begin to make the filling. Zest the lemons using a grater. Then cut the lemons and juice them. You want approximately 8 teaspoons of zest and approximately 1 cup of juice. Or more. hah

In a medium mixing bowl, whisk the 8 egg yolks with the lemon zest until the eggs have lightened a bit in color, about 2 minutes. Add the sweetened condensed milk and whisk it into the egg mixture. Finally, slowly add the lemon juice and mix it in as you go. Set the filling aside for about 5 minutes to thicken up a bit.

When the crust has cooled and the filling has thickened a bit, gently pour the filling into the crust. You may have a tiny bit of filling left over.

Place the pie back into the oven and allow it to bake for approximately 15 minutes. Bake until the pie is set, but still slightly wiggly in the center. Remove the pie from the oven and cool to room temperature and then place it in the refrigerator for at least 3 hours to chill.

Before serving, beat the whipping cream until soft peaks form. Spread the whipped cream onto the pie and serve.

Which do you prefer on your lemon pie -- meringue or whipped cream?