Sugartime Lemon Cream Pie

This is a decadent but refreshing lemon cream pie, with its creamy lemon filling and graham cracker crust, the flavor is amazing. A Wonder and light summer dessert.

Graham Crust Ingredients:

11/2 cups graham cracker crumps (approximately 12 graham cracker sheets)

2 tbsp. sugar

1/3 cup butter, melted

Filling Ingredients:

2 cans (14 ounces each) sweeten condensed milk

½ cup fresh lemon juice, 4 Meyer Lemons

1 tsp. grated Meyer Lemon peel

3-4 drops YELLOW food coloring, optional

11/2 cups heavy whipping cream

Meyer Lemon slices, optional

Meyer lemon, is a citrus fruit, a cross between a true lemon and either a mandarin or common orange.

The Meyer lemon fruit is yellow and rounder than a true lemon. The skin is fragrant and thin, coloured a deep yellow with a slight orange tint when ripe. Meyer lemon fruits have a sweeter, less acidic flavor than the more common supermarket lemon varieties.

Roll each lemon over your cutting board, pressing down as you do. This will help lemons to release their juice. Cut in half and squeeze. Repeat until you have 11/2 cups, ended up using 4 Meyer lemons this time. You might not need all the lemons, but try to save at least one half if you want to garnish your glasses.

Strain the juice through a sieve or strainer to remove any seeds or pulp strings that have fallen in. Set aside.

Insert the large metal chopping blade into the large work bowl of a food processor. Break crackers in pieces and place in the work bowl. Pulse until finely chopped, about 10 to 12 long pulses.

Note:
You can use processor, add sugar and process for 15 seconds, then the butter and process until ingredients are well combined, about 45 seconds

Melt butter in microwave for 16 seconds, or until almost melted. Remove from microwave, stir to melt un melted butter.

Place graham cracker crumbs in a bowl, add sugar, and melted butter.

Use the bottom of a glass or measuring cup for the bottom and sides of the pie plate. Press it good, try to get it as even as possible.

Chill the crust for at least one hour before filling with lemon filling. Once chilled, fill crust according to recipe directions.

In a large bowl, whisk milk and lemon juice until smooth.

Add lemon peel and food coloring, if desired. Set aside.

Remember to chill your bowl, cream, and beaters beforehand. Fifteen minutes before you need the whipped cream, place your mixing bowl and any whisks or beaters you may be using in the freezer.

Using a lower speed, begin whipping the cream. The cream won’t warm too quickly and you’ll build up smaller bubbles, for a more stable foam.

When your trails through the cream start to build up and overlap each other, you’re at the soft peak stage.

Increase the speed on your mixer to firm peaks stand straight up when the beaters are lifted, and using a spatula, drawn through the cream leaves distinct folds and curves.

Fold whipping cream into the lemon filling. Hold the spatula o and grasp the far edge of the bowl (side that is away from you) with your non-dominant hand. Turn the bowl towards you with your non-dominant hand while simultaneously scraping around the edge (also toward you) and finish by folding the mixture over on top of itself. Return both hands to the far side of the bowl and follow-up by cutting through the center of the mixture with your utensil and once again folding the mix over on top of itself (again, turning the bowl simultaneously). Alternate scraping around the side and through the middle of the bowl until the mixture is just combined together.

Pour lemon filling into pie shell.

Cover lemon cream pie and freeze for 2 to 4 hours or until firm.

To serve, remove pie from freezer. In a medium bowl beat remaining 1 cup cream until soft peaks form. Spread whipped cream over filling. If desired, sprinkle with additional lemon peel. Makes 8 servings.

I made this lemon cream pie, once chilled, my friend and had 2 slices!!