#HotSummerEats: Lemon Cream Pie (Son of Magazine Challenge)

So.

Apparently I think of summer and pastry, which is weird, seeing as I will tell you that pastry is my nemesis.  I bought a pound of lard earlier this spring for something that has since eluded me.  When I found it in the top of the cupboard a few weeks ago, I decided that I might as well try once again to make pastry and made up the box, divided it into balls, wrapped them in plastic and froze them.  Did you know you can freeze pastry dough?  My mom has done this for years.  It's easier to make up the whole box (and the recipe on the box is for the whole thing) and then plan to, at some point either make 3 double-crusted or 6 pies.  This could be one of the 6.
I love lemon.  I know I've said in the past that lemon reminds me of spring, but it's also amazing for summer.  Icy lemonade, lemon sorbet, lemon cake or lemon cookies, I will eat them all.  I'm a huge fan of lemon meringue pie as well, but it's not J's favourite.  When I found this recipe in the May 2007 issue of Everyday Food, I knew I wanted to try it.  With stabilized whipped cream, this won't even melt at your next potluck.  But don't let it sit out too long.  It is whipped cream after all.
I loved this.  J didn't complain when I served it 4 nights running for dessert.  I'd call that a win.
From the May 2007 issue of Everyday Food, I present to you now Lemon Cream Pie:

Ingredients:
1 pie crust, blind baked (I use the Tenderflake recipe.  Lard makes the best pastry)
4 eggs
1 c sugar
1/2 c sour cream
3/4 c fresh lemon juice
1/4 tsp salt
1 tsp unflavoured gelatin
1-1/2 c heavy cream
1/4 c sugar
Method:
1.  Blind bake a 9" pie crust and cool.
2.  Heat oven to 350F.  In a large bowl, whisk together eggs, sugar, and sour cream.  Gradually whisk in lemon juice.  Pour into the pie crust and bake at 350F for 25-30 minutes, until filling is barely set.  Cool completely.
3.  To make the whipped cream:  Place 2 Tbsp cold water in a saucepan with the gelatin.  Let soften 5 minutes before heating and stirring until the gelatin dissolves.  Remove from heat and cool.
4.  In a large bowl, beat cream to soft peaks with sugar.  continue to beat, slowly adding cooled gelatin until well combined at soft peak stage.  Spread over cooled pie.  Refrigerate until ready to serve.

 From Everyday Food, May 2007

This is from the same batch of pastry as the Butter Tarts.  It's really short, so really yummy.  I'm not very elegant with it, though.  This is a 9" deep dish pan.  The filling fit well.  It split as it cooled, much like a cheese cake.  But when you're icing with whipped cream, who cares?

It's the first piece, and it came out that cleanly.  It was absolutely delicious to my way of thinking.  Lots of pucker, and a not too sweet cream on top.  Perfect for the ending to a BBQ!
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