Lemon Cream Pie

 by Rachel Black

 Prep time: 30 Min  Serves: 8

Ingredients

1 c sugar

3-1/2 Tbsp corn starch

1 Tbsp freshly grated lemon rind

1/2 c fresh lemon juice

3 egg yolks, slightly beaten

1 c milk

1/4 c butter

1 c cultured sour cream

1 c heavy whipping cream

1 baked 9 inch pie shell

Directions

1. Combine sugar, cornstarch, lemon rind, juice, egg yolks and milk in a heavy saucepan and cook over medium heat, stirring constantly until thick. Stir in butter once thick and remove from heat and allow to cool to room temperature. Once it is room temperature stir in the sour cream and pour the filling into the pie shell.

2. With the heavy whipping cream, beat it in a chilled metal bowl on high speed until stiff peaks form, add to a pipping bag and pipe rosettes on top of pie and garnish with lemon twists. Place in refrigerator until chilled, and serve

I am posting this because it is my new favorite pie and I don't want to lose the recipe!  I love the real lemon flavor!

Best Lemon Bundt Cake

Thanks Aaron for the photo!

Best Lemon Bundt Cake

2 1/4 cups all-purpose flour
2 1/4 tsp baking powder
1/2 tsp salt
4 eggs
2 cups sugar
1 tsp vanilla extract
 2 Tbsp of lemon zest
1 1/4 cups whole milk
10 tablespoons butter, cubed

Preheat oven to 350°F. 
Grease and flour a bundt pan *This is an important step because bundt cakes tend to stick in their pans.  
Combine flour, baking powder and salt in a small bowl and set aside
Beat eggs on high speed for 5 minutes or until thickened and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy.
Add vanilla and lemon zest and beat in.
Gradually add the dry ingredients and beat at low speed until smooth, scraping bowl as needed.
In a small saucepan, heat milk and butter just until butter is melted (don't let boil). With mixer running, gradually add milk mixture to batter; beating just until combined and scraping bowl as needed. 
 Bake at 350° for 28 to 35 minutes- until top springs back when pressed and a toothpick inserted near the center comes out clean 
Remove from oven, place on a wire rack and allow to cool for 5 minutes or until the cake starts to pull away from side of pan. With a knife gently release the cake from the sides of the pan and turn cake out onto cake platter. 
 After the cake has cooled slightly, drizzle on glaze

Glaze:

Stir till smooth- 2-3 T. fresh lemon juice, 2 t. lemon zest, 11/2 c. powdered sugar

After the cake has completely cooled.  pipe on lemon cream cheese frosting.  I have not figured out how to make this look pretty yet but I am working on it!  The lemon cream cheese frosting really makes it all come together.

4 oz. cream cheese
4 T. butter
3 c. powdered sugar
2-3 t. fresh lemon juice 
heavy whipping cream for desired consistency..about 2 T.

Serve with fresh berries.

*Cake is adapted from AmyKayskitchen.  Sounds like she should be related!

SIMPLE GOURMET GRANOLA

SIMPLE GOURMET GRANOLA

Ingredients:
4 cups rolled oats (not instant)
1 cup raw almonds, chopped
1.5 cups flaked coconut
1/4 tsp. finely ground tea sale (1/2 tsp. coarse, pummeled)
1/3 cup liquid honey (or maple syrup, agave)
4 tsp. coconut oil (or sunflower oil, ghee, or butter)

Directions:
preheat oven to 350* F
In a small saucepan over low-medium heat, whisk oil and honey together.
In a large bowl, combine oats, almonds, coconut, and salt.
Pour oil and honey mixture over dry ingredients and stir well to coat.

Place on a cookie sheet.  Bake for 10 minutes, remove from oven and stir.  Place back in oven but remove and stir every 5 minutes or so until the oats are golden brown. (approx. 25-30 minutes).

Optional Additions:
Flavors:  Vanilla bean, cinnamon, cardamom, orange zest, lemon zest, cocoa powder,
Nuts and Seeds: pecans, cashews, brazil nuts, walnuts, hazelnuts, macadamia nuts, pistachios, pumpkin seeds, sesame seeds, sunflower seeds, poppy seeds
Super Foods (add after baking): Bee pollen, cacao nibs, hemp seeds, flax seeds, chia seeds

You can also add dried fruit after baking.  I always add pumpkin seeds, sunflower seeds, and chia, which I buy at the bulk section.