A couple of weekends ago I made the most perfectly beautiful lemon cream pie. Then I drove it 4 hours to Iowa, made it stay overnight in a hotel, had it sit in a cooler for another 6 hours and then finally brought it to get devoured at an outdoor family reunion. In other words, that beautiful pie really took a beating.

By the time we got to eating it a third of the crust had fallen off and there was a big crack along the side. It made me very sad, but my saving grace was the freshly whipped cream I topped it off with. It covered up the cracks and perfectly complimented that tart lemony-goodness of the pie. I was a bit too pre-occupied at the reunion to get photos of the finished masterpiece, but I think Bryce’s extended family can vouch for it’s deliciousness.

Now listen, don’t judge me too harshly, but I bought pre-made pie crust from Whole Foods. It happened. I had to make dinner and bruschetta and pack so making pie crust just wasn’t a priority. Overall, I think Martha Stewart would still be proud.

Lemon Cream Pie

Adapted from Martha Stewart

Pie Crust
4 Eggs
4 Lemons (3/4 cup of juice)
1 cup Sugar
1/4 tsp Salt
1/2 cup Sour Cream
1 1/2 cups Heavy Cream + more sugar & vanilla to taste

Preheat the oven and bake your pie crust accordingly. Whisk everything together, lemon juice last. (Except the heavy cream – that’s for the top, silly!)

Bake it for 25-35 minutes at 350 degrees until it’s firm with a slight wiggle in the middle. Let it cool allllllll the way. Whisk the heavy cream with sugar & vanilla to taste. Top off the pie with the cream.

This was a great summer family reunion pie, but I wouldn’t recommend taking it on such a long trip. It was a sweet & tart crowd pleaser! Enjoy.