Lemon Cream Pie!

This is FINALLY the last of my family's September birthdays! My mother's birthday is on the last day of September, but we will be celebrating tonight! I was showing her some of my favorite blogs, one of which is http://wwwbunnysovencom.blogspot.com/ .

She saw her Lemon Cream Pie recipe, and had to have it! So about two hours later... VWA- LAA! (s/p?! hehe)

***Warning... do not read the recipe if you are on any sort of a diet. Because trust me, you'll blow it on this one! (But it's well worth running that extra mile the day after!)

Lemon Cream Pie Ingredients 1 1/2 cups sugar 1/2 cup cornstarch 2 cups half-and-half 1/2 cup butter 1/2 cup fresh lemon juice 1 lemon, zest of 6 egg yolks 1 1/2 cups sour cream 1 baked pie shell Directions In a saucepan, mix sugar, cornstarch, half-and-half, butter, lemon juice and zest, and egg yolks. Stir over medium heat until mixture thickens and boils. Remove from heat. Add sour cream and mix well. Pour filling into pie shell. Cover with plastic wrap and cool at room temperature until set Mini Baker Flakey Pie Crust: 2 1/2 cups all-purpose flour 1/8 teaspoon fine salt 3 tablespoons granulated white sugar 1/4 cup vegetable shortening, cold 12 tablespoons butter, (1 1/2 sticks) cold and cubed 1/4 cup to 1/2 cup ice water In a large mixing bowl, sift together the flour, salt and sugar. Add the shortening and break it up with your hands as you start to coat it all up with the flour. Add the cold butter cubes and work it into the flour with your hands or a pastry cutter. Work it quickly, so the butter doesn't get too soft, until the mixture is crumbly, like very coarse cornmeal. Add the ice water, a little at a time, until the mixture comes together forming a dough. Bring the dough together into a ball. When it comes together stop working it otherwise the dough will get over-worked and tough. Divide the dough in half and flatten it slightly to form a disk shape. Wrap each disk in plastic and chill in the fridge for at least 2 hours. On a floured surface roll each disk out into a 10 to 11-inch circle to make a 9-inch pie. Bake pie crust for 12-15 minutes (of until lightly browned) 350 degree oven.

And of course... I had to make some minis!

(No crust, for those of us trying to watch our carbs!)