If you like lemon, you will love this. The whipped topping and sugary crust is a beautiful contrast to the tang of the citrus. Since I may not have access to the things I am looking for while at the markets, it’s a bit fun to experiment with things and find out if it will work. Enjoy!
For the pie crust:
I had planned on making a Graham Cracker crust and wasn’t able to locate the crackers, so I chose teabiscuits and it worked really well. I also didn’t have Brown sugar, but many times as a kid we made our own, mixing molasses and white sugar together. No measurements for that. just mix the two together with a fork until you have the color and consistency of brown sugar you desire.
Mix together and flatten into a pie pan. I used the bottom of a cup to get a flat crust. Chill the crust for one to two hours.
1 C Sugar
1/2 C Flour
1/2 t Salt
2 C Milk
mix together in a saucepan and bring to a boil, then remove it from the heat.
3 Egg yokes
Slowly add some of the milk mixture to the yolks while whisking. You want to avoid the eggs from scrambling. Once mixed together, add it to the saucepan with the rest and bring it to a boil. Cook for another two minutes while stirring to thicken it up. Remove from heat.
1/4 C Butter
1 1/2 t Lemon zest
1/2 t Lime zest
1/3 Lemon juice
3/4 Labnah (Sour Cream)
Mix the rest of the ingredients in with the milk mixture and pour into the crust. Chill the pie for few hours and top with whipped cream.
I may have to try other flavors of this pie with different fresh fruit juices. The fun part is experimenting. -wifeabroad