My favorite Lemon Cream Pie Recipe and Baking Day Update

Whew, I’m tired and I still have a few hours of baking left. I got the Lemon Pies finished-I’ll be topping with cool whip and walnuts when they arrive at the church. By the way this is my very favorite cream pie. It is so yummy!

Lemon Cream Pie

1 baked 9” Graham Pie Crust

1 cup sugar

3 Tbsp. cornstarch

¼ cup butter

1 Tbsp. lemon rind, grated

¼ cup lemon juice

3 egg yolks, unbeaten

1 cup milk

1 cup sour cream

½ cup whip cream

3 Tbsp. walnuts, chopped (optional)

In saucepan, combine sugar, cornstarch, butter, grated lemon rind, lemon juice and egg yolks. Stir in milk slowly while mixing. Stirring constantly, cook over medium heat until thickened. Cool and fold in sour cream. Pour in baked pie shell. Chill 2 hours. Serve with whipped cream and nuts. Yield: one 9” pie.

I finished frosting the sugar cookies-they take forever! Tayte was a big helper keeping himself busy for an hour frosting 5 of his own cookies so I could do the rest. I think he ate more frosting than what made it on the cookies.

I also finished baking the chocolate cake and making the Coconut Cream frosting-recipes coming soon! The three pasta salads are also done except for some veggies I’m going to add a little later.

Next I’m going to decorate the cakes, make some brownies, and a pumpkin cake (with my lack of time I’m choosing a different recipe).

Anybody volunteer to do my dishes?