When my dad was alive, he loved anything Lemon flavored. I swear, I could have given him Lemon flavored liver (yes, I loved him even though he loved liver. We all have our flaws 😛 ) and he would have eaten it, especially if I also covered it in a stick of butter and a pint of ice cream. My dad kinda loved his fats.
On the 23rd of this month, he will have been gone for five years. I still miss him. He was my best friend and my biggest fan when it came to my cooking. He would have loved the idea of this blog. So when I saw a jar of lemon curd in the cabinet that I had forgotten about (yes, I do that often) I thought of him. I will probably make something else in his honor many times but today, for him, it’s this easy lemon pie. If allowed, he would eaten all of it in one night lol. Ok, who am I kidding…. one hour and even if I protested. Did I mention he kinda loved the bad stuff? He was diabetic and one of his favorite things to say was that it was the Diabetes that made him want the sweets even more. Though my memory has the man eating a pound bag of Bridge Mix (I blame him for my bridge mix habit) way before he got Diabetes 😛
Dad, this ones for you. I Hope everyone else enjoys it too. It’s creamy and rich, sweet and tart; all in one bite.
WORLDS EASIEST LEMON CREAM PIE
- 1 graham cracker crust (homemade or store bought; either is fine.)
- 3 1/2 cups heavy cream, divided
- 1 12 ounce jar lemon curd (usually in either the baking aisle with the pie fillings or the jam section) or 1 1/2 cups homemade lemon curd
- 1 can sweetened condensed milk (NOT evaporated)
- zest and juice from one lemon
- 10 drops yellow food coloring (optional)
- 1/2 teaspoon vanilla extract
- 1/2 cup powdered sugar
- In a large bowl, whip 2 cups of the heavy cream until stiff peaks form. Add the sweetened condensed milk, lemon zest and juice, food coloring if using and the lemon curd. Beat mixture until well blended and thickened, about five minutes. The longer you beat, the fluffier the final mixture will be.
- Spoon into your graham cracker crust; cover and refrigerate.Â Chill for at least 3 hours, preferably overnight.
- About ten minutes before serving, whip the remaining 1 1/2 cups cream with the powdered sugar and vanilla. Spoon or pipe over over the pie, leaving about an inch edge for the lemon filling to peek through.. Garnish with lemon slices, real or fake 😛