One of my favorite things this time of year are the Meyer lemons on my little tree. A Meyer is like no other lemon. They are not as tangy and very thin skinned.
This year my little tree was prolific.
I treasure my lemons, doling them out slowly.
I have a favorite lemon pizza recipe that we do on a pizza stone on the grill. I put a lemon along with onion, garlic, and a bunch of rosemary inside our Thanksgiving turkey. There was a lemon butter sauce for the green beans I forgot to serve.
This year Nichelle also used these lemons to make a pie, a sour cream lemon pie. It was delicious! It's the one at 12 o'clock. Here is the filling recipe. It makes one pie.
Lemon Pie Filling
6 Tbls cornstarch
1 1/2 cups sugar
1/4 tsp salt
1/2 cup cold water
1/2 cup fresh squeezed Meyer lemon juice ( it took 2 lemons)
1 1/2 cups boiling water
3 Tbls unsalted butter
3 egg yolks
2 tsps lemon zest
Pre-baked pie crust
Combine cornstarch, sugar and salt in saucepan.
Gradually stir in cold water and lemon juice, then the boiling water.
Place over medium low heat and bring to a boil stirring constantly.
Cook until thickened (about 5 minutes). Remove from heat.
Add butter and stir until melted.
Beat egg yolks in a small heatproof bowl.
Slowly beat in about 1/4 cup of the cooked lemon mixture into the egg yolks. Return to pan with rest of lemon mixture.
Stir in the lemon zest.
Return to heat and cook once again until thickened, about a minute longer.
Remove from heat and let cool for about 15 minutes.
Pour into pie shell.
Cover with Sour Cream Topping:
1 cups of sour cream
2/3 cup sugar
3/4 tsp vanilla
1/2 tsp fresh lemon juice
Mix together well and spread over lemon filling.
Bake at 350 degrees for about 10 minutes (should not turn brown, will just set up.)