Tuesday, May 8, 2018

Lemon Cream Pie...

 ...that requires no cook time. Perfect for the summer; pucker-up goodness that leaves your mouth saying just a sliver more please. Whipped cream on top, of course.
Freshly squeezed with my bare hands.

This creamy (made with mascarpone and heavy cream) lemon pie was the finale to a wonderful meal of seared pork loin chops, country beets and green pea potato salad. All imagined in my taste buds before shopping or recipe previews. Instead of thinking what traditionally goes with a certain dish, I check in with my savory and sweet guides and let the fun begin. It is a thrill to cook this way. And the consumed results leave deliciousness as a reminder of how letting your taste buds do the talking makes for one hell of a meal. All the better when shared with friends.

Lemon Cream Pie recipe from Plated Cravings


  • 1/4 cup butter 60g
  • 1 1/4 cups crushed graham cracker or digestive biscuits 160g
  • 1 14 oz can sweetened condensed milk 400g (Please note, this is the only source of sugar in the recipe. Of course, there is a lot of sugar in sweetened condensed milk.)
  • 8 oz mascarpone cheese 225g
  • 3/4 cup heavy whipping cream 180ml
  • 1/2 cup freshly squeezed lemon juice 120ml, 2-3 large lemons


  1. Line the bottom and the sides of a 7-inch springform pan with parchment paper or use a 9-inch pie plate. (I used a 9-inch pie plate, sans parchment paper)
  2. For the crust, melt the butter in a small saucepan. Add the crumbs and stir to coat them.
  3. Press the mixture into the bottom and up the sides of the pan.Use a measuring cup to pat down the crumbs. Refrigerate until the filling is ready.
  4. In the bowl of a stand mixer fitted with the paddle attachment beat mascarpone cheese at low-medium speed until smooth, about 1 minute. (I don't have a stand mixer with a paddle, so I used beaters and it seemed to work out just fine.)
  5. Add the sweetened condensed milk slowly and beat into mascarpone until smooth and well mixed.
  6. Add the heavy cream and mix until combined.
  7. Slowly add the lemon juice to the mixture while beating at low-medium speed. The mixture will start to thicken and gets creamy.
  8. Pour into prepared pan and refrigerate for at least 6 hours or overnight until firm.

Recipe Notes

  1. To make this recipe easier, you can use a prepared graham cracker pie crust. This recipe makes about 3 1/2 cups of filling.
  2. In the photos, I pressed the crumbs only into the bottom of the pan, this works but I find it easier and a bit more foolproof to press the crumbs in the bottom AND up the sides if using a springform pan.
  3. I recommend using freshly squeezed lemon juice for this recipe. Make sure to use 1/2 cup lemon juice. The lemon juice thickens the filling.
  4. You can prepare this pie in advance and refrigerate covered overnight. Store leftovers in the fridge. The "Cook time" is the time this pie needs to rest in the refrigerator. There is no actual baking involved in this recipe.
Now for the rest of the meal.
Seared pork loin chops made in a cast iron skillet using butter and olive oil with a little salt.

Green pea potato salad-I took this recipe from Genius Kitchen recipe by Lainiebug

2 lbs Red Potatoes (I used small purple, red, Yukon gold a little over one pound. It added a bit more color.)
  • 1/2 cup frozen peas (I used fresh English peas from Trader Joe's. Cook them per instructions and then let them cool. I used a bit more than 1/2 cup, because I really like these peas.)
  • 3/4 cups low fat mayonnaise (No low fat mayo here; Sir Kensington's Mayonnaise and I only had 1/2 cup which worked out fine since I didn't use the full complement of potatoes.)
  • 1 tablespoon Dijon Mustard (I like Trader Joe's French Dijon, partly because it comes in a glass jar and mostly because it tastes really good. Also, I cut back on the Dijon since I cut back on the back mayo.)
  • 1 tablespoon apple cider vinegar (with the mother of course) 
  • 1 teaspoon dried tarragon
  • 1/2 teaspoon salt
  • 1/4 chopped red onion
  • Allow your potatoes and peas to cool. Mix together mayo, vinegar, mustard, tarragon and salt.  Cut up potatoes, add the peas and onions, add the dressing, stir it all up and serve immediately or fix this salad in advance and let it sit in the fridge. 
  • Country Beets (To be honest, I got this recipe from friends so many years ago, so forgive me for not citing the source. I love it, though. The sweet and sourness, the creaminess, the color. The sour cream turns into a beautiful pink when mixed with  the deep red of the beets. Nice contrast. 
  • You can boil and peel beets or go to Trader Joe’s and get their baby beets already boiled and peeled and just slice them up easy as pie.
    Stir together ½ cup sour cream, 2 tablespoons vinegar, 1 tablespoon minced green onions (I used a bit more), 1 tablespoon sugar (I just sprinkled a pinch some brown sugar on it and called it a day) 1 teaspoon salt or less and a smidgen of black pepper 1/8 of a teaspoon or less.

    Pour over beets, heat slowly, stirring occasionally. DO  NOT BOIL.
  • Another note. I added a fresh bouquet to the table from my potted garden of mint leaves, lavender and sweet little blooms. So simple, easy, making a heart happy. 

  • This quote sums up exactly how I feel:
  • "I love spending time with my friends and family. The simplest things in life give me the most pleasure: cooking a good meal, enjoying my friends." Cindi Morgan

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