Lemon Cream Pie

Thanksgiving 2010 was wonderful! The Scott Stewart family was in complete attendance! The Jordans trekked in from New Mexico. Ben and Annie came "over the river and through the woods" from Logan. Jenny was on break from BYU. Joe and Scott had a long weekend off. And the Tessems drove over from Provo. The shop was furiously heated with the wood stove and the total guest count was 22 (if you count the dog, Tristan).

The pie to guest ratio was very high this year. There were 16 different pies or desserts to choose from. Needless to say, we ate pie for several days! It was delicious feasting.

Rhonda Marsh brought a new favorite this year: Lemon cream pie. Delicious! This is the only pie that did not make it to Friday; it was gone on Thanksgiving Day. In fact, it was so good that Jenny made it for my birthday just two weeks later. This recipe will definitely be included in years to come.

1 cup sugar

3 Tbsp cornstarch

1/4 cup butter

1 tsp freshly grated lemon peel

1/4 cup fresh lemon juice (Rhonda adds an extra 1-2 Tbsp)

3 large egg yolks, beaten

1 cup whole milk

1 cup sour cream

*cream for whipping

*prepared, baked crust



In a medium saucepan stir sugar, starch, lemon juice, peel, butter, and milk. Cook and stir over medium heat until mixture comes to a boil. Boil for two minutes; remove from heat. Pour part of the mixture into egg yolks. Mix and return all to saucepan and bring back to a boil and cook for two more minutes. Let cool slightly and stir in sour cream. Fill pie crust and top with sweetened whipped cream.



I'd like to add another incredible pie recipe here for Joe's chocolate pie. However, the secret ingredients are being held very secret! Maybe next year...