LEMON CREAM PIE WITH LEMON [STABILIZED] WHIPPED CREAM 31 MARCH 2023
I asked Neal if there was something in particular he'd like me to make (I made a Toll House Pie last week); he suggested a lemon pie. I found a LEMON CREAM PIE recipe, altho I didn't make the crust that was included. Instead, I used a Pillsbury™ deep dish frozen crust. Mixing station . . . Mixing the pie itself is easy; it's the lemon prep that takes time (and effort) to get fresh lemon juice & zest . . . Into the oven . . . . . . 20 minutes later . . . . . . and decorated with raspberries Neal brought home yesterday . . . Yes, it's already fruit season in Florida, and strawbrries, black raspberriees & raspberries are priced as Buy-One-Get-One [free], also known at Publix as BOGOs. (I maintain that this shouldd be known as Buy-One-Get-TWO, but BOGT just doesn't sound right, I guess.) I would recommend brushing the pie crust with egg white before pre-baking it. Also, do NOT put lemon zest into the whipped cream . . . just lemon extract is enough for flavoring. I thought zest would improve the whipped cream, but Neal said, "This tastes the way mustiness smells." 'Nuff said; I scraped off all the whipped cream; ReddiWip™ was on BOGO, too, so we always have plenty of cans of whipped cream available (we use it in our coffee every morning).
THE RECIPES I USED

WOULD A LEMON CHIFFON PIE BE BETTER?
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