|Lemon Cream Pie, a Christmas tradition|
Lemon cream pie is my best favorite pie. I love pie and can list a lot of others I like, but given a choice, and if it's made with my great-grandmother's recipe, this is the one I'll choose. Very exciting then to be able to grow and harvest my own lemons, even if it's only a few.
My dwarf, potted, Meyers lemon tree first bloomed exactly a year ago, and I've watched the flowers turn to tiny lemons. I started with about 27 teeny little fruits, but the tree self-pruned until in the end I got 5 mature lemons. The first lemon fell off the tree in October, and didn't look so good. The good parts tastily flavored iced tea. One more went for tea on Thanksgiving, and one went for making green tomato jam. I saved the biggest and the best for a lemon cream pie. That along with our homestead eggs and milk, make it very special indeed.
This recipe is a very old one, and I'm giving it to you exactly as I received it. As with many old recipes, it assumes a basic working knowledge of the techniques, and I have to say that watching my grandmother make this pie for many years really helped. No one else in my immediate family cares for lemon pie, so I only make it once a year, usually around Christmastime.
|Lemons, eggs, & milk, all homegrown|
Ella's Lemon Cream Pie
This makes a small, lemony, tart/sweet pie, not just lemon flavored! If you're a lemon lover, this one's for you.
2 lemons, grate rind & juice
1 C. sugar (I increased to 1.25 C because the lemons were so large)
1 C. milk
2 tbsp cornstarch or flour
3 egg yolks
Cook in double boiler. Frost with whites of eggs beaten stiff with 1/2 cup sugar. Brown in oven.
|Just out of the oven|
- Ella was my great-grandmother on my father's side.
- The recipe doesn't mention it, but obviously you need an empty, baked, pie shell.
- I used my no-fail pie crust recipe for that, click here & scroll down a bit
- I used Mama Pea's trick to make it behave while baking
- I am not an artistic cook and rarely manage aesthetic, picture book creations. Obviously.
- Cooking the filling to thicken takes fairly long, over 30 minutes. I cook it until it traces (like soap) and then some. It needs constant stirring, so I always take this time to read a book!
- It sets completely as it cools.
- The biggest challenge was whipping the egg whites by hand, because my Kitchen Aid is still on the fritz.
- Dan helped with that.
- I use my smallest pie pan, a 9 incher. Even then it does not make a thick or tall pie.
- This is fine with me because it's not the meringue I'm after, it's the filling. ;)