Little Lemon Cream Pies

One of my more recent discoveries is how easy and simple it is to make lemon/orange/lime curd.  The first time I tried, I mixed and measured gingerly, got frustrated when it didn’t thicken, and sweated my way through.  I’ve made it probably no less than a dozen times since then, and yesterday when I decided to make one of my husband’s favorite desserts, I sort of threw things in the pot, knowing it would turn out in the end.  Because (here comes the secret) lemon curd?  Not hard.

Anyway, the following recipe is one we just sort of made up once.  Now, my husband and I don’t really have “a song” and we fail rather spectacularly at celebrating anniversaries, but we show our love in other ways (for example, he saw me eyeing these ramekins in the store and bought them for me, and for another example, I made these mini-pies for him while he was away at work) and I consider this “our recipe.”

Frozen Lemon-Cream Pie

Crust:
1 cup crushed cookie crumbs (any cookie, really.  In the states, we use graham crackers)
1/4 cup butter
2 Tablespoons sugar

Melt butter, and mix with sugar and cookie crumbs.  Press into the bottom of 6 ramekins, or a 9-inch pie pan.  Bake at 350 for about 15 minutes.  Let cool completely.

Filing:
1/2 cup fresh lemon juice
zest from about three lemons
1/2 cup sugar
3 egg yolks
1/4 cup butter
1 cup heavy whipping cream

Combine lemon juice, zest, sugar, and egg yolks in a heavy-bottomed pot over medium-low heat.  Cook, whisking occasionally until mixture thickens (coats the back of a spoon).  Take it off the heat and strain it into a bowl.  Cut butter into chunks and whisk into mixture.  Cover with plastic wrap and store in the refrigerator until completely cool.  Whip the cream (adding some powdered sugar if desired).  Fold in cooled lemon curd until well-blended, and divide between the ramekins, or pour into pie crust.  Cover and freeze overnight.  Before serving, let pie stand in the refrigerator for a few minutes to soften slightly.

I garnished mine with some of the zest I strained out of the lemon curd, which I dipped into orange juice and then granulated sugar.

We had cute and delicious dessert, and while I’m a bit disappointed with how my pictures turned out, I’m not disappointed in my little pies (or my beloved ramekins)!

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3 thoughts on “Little Lemon Cream Pies

  1. Pingback: Shiny Crinkly Gorgeous Chocolate Cookies | An American Hermit Crab in Denmark

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