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Post subject: Gotta have desert, why not Meyer Lemon Cream Pie  PostPosted: Jan 26, 2006 - 03:26 PM

Sergeant Major
Yield: 8 servings

For filling:

1 3/4 cups whole milk

6 large egg yolks

1 cup granulated sugar

1/4 cup fresh Meyer lemon juice

1/4 cup all-purpose flour

2 teaspoons finely grated Meyer lemon zest (colored portion of peel)

For crust:

Softened butter, to prepare pan

1 1/2 cups graham cracker crumbs

3/4 teaspoon ground cinnamon

5 tablespoons unsalted butter, melted

For whipped cream:

1 cup cold heavy cream

2 tablespoons powdered sugar

1 teaspoon vanilla

To prepare filling: In a heavy medium saucepan, heat milk until a
few bubbles form around the edge. Do not let boil. Remove from heat.

Whisk egg yolks, sugar, lemon juice and flour in a bowl until smooth. Slowly
pour hot milk into egg mixture, whisking constantly.

Pour into the saucepan; cook over medium heat until mixture boils and thickens,
about 3 minutes, stirring constantly. Reduce heat to low; cook for 1 minute,
stirring constantly. Strain lemon cream into a medium bowl.

Stir in lemon zest. Press a piece of plastic wrap onto lemon cream; poke a few
holes in plastic wrap with the tip of a knife to let steam escape. Refrigerate
until cool to the touch, at least 1 hour or overnight.

To prepare crust: Preheat the oven to 325 degrees. Lightly coat a
9-inch pie pan with softened butter.

In a medium bowl, stir together graham cracker crumbs, cinnamon and melted
butter. Press crumb mixture evenly over the inside of the pie pan. Bake for 6
minutes; let cool.

Shortly before serving, whip cream: Beat cream with powdered sugar
and vanilla until firm peaks form.

To assemble: Spread lemon cream over crust. Pipe or spoon whipped
cream around edge of lemon cream. Serve cold.

Per serving: 431 calories; 24.5g fat (51 percent calories from fat);
14g saturated fat; 219mg cholesterol; 6g protein; 46.5g carbohydrate; 34.5g
sugar; 1g fiber; 135mg sodium; 106mg calcium; 152mg potassium.

Cook, or be cooked. Have a nice day. Smile
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