Sunday, April 3, 2011


 “Come join Love the Pie with TidyMom  sponsored by Cherokee USA, Le Creuset, Wilton, Bags by Bloom and  Harvard Common Press

I started "The Wednesday Baker" at the end of December 2010, and today this is my 100th post and what better way to celebrate 100 than with a lemon pie. Quess what, I don't tweet but I have a twitter who follows my blog.   How do I tweet?  I had better start!  My taste testers, Tim, Heidi and Emily along with Dick and myself gave this lemon pie an A+.  My taste buds are telling me they prefer this pie to a typical Lemon Meringue Pie.  Don't get me wrong I would enjoy lemon meringue also, but this takes first place.  And in the process of making this pie I had big ideas that I would pipe the whipped cream on top using my new Pampered Chef pastry tool, well, that didn't happen we just all wanted to eat.  And we even have 2 pieces left, ...Luscious Lemon Pie for the main course.

Luscious Lemon Pie
The Carolina Collection
Jr. League of Fayetteville, North Carolina 1978

1 cup sugar
3 tbsp cornstarch
1 tbsp lemon rind, grated (2 Lemons)
1/4 cup fresh lemon juice
4 tbsp butter
1 cup milk
3 egg yolks, slightly beaten
1 cup sour cream
9 inch pie shell, baked
whipping cream
grated lemon rind (optional)

In a heavy saucepan add the sugar, cornstarch, lemon rind, butter, lemon juice, milk and egg yolks. Cook over medium heat until smooth and very thick, stirring constantly. The mixture came to a boil and then I removed it from the heat. Cover the saucepan and allow to cool. Then stir in the sour cream and pour mixture into your baked pie shell. Cover and place in refrigerator for at least 2 hours. Top with whipped cream and grated lemon rind if wanted.

I have shared this pie with
Crazy for Crust


  1. this looks amazing, I'm already drooling I'd love you to add this to my link party over at

  2. Lemon pie is so good, and yours looks great! Congrats on 100! Thanks for sharing on Crazy Sweet Tuesday.:)