Strawberry Lemon Cream Pie

By -


So, I modified this recipe a bit, and it ended up pretty great for Pi day. It probably gets a 9, and it came from annies-eats.com. I put my changes below in bold:
Strawberry Lemon Cream Pie
For the crust: I just used my own pie crust recipe
· 1¼ cups (150 grams) all-purpose flour
· 2 tbsp. (25 grams) sugar
· ¼ tsp. salt
· 8 tbsp. (113 grams) unsalted butter, softened but still cool
· 2 oz. (55 grams) cream cheese, softened but still cool
For the lemon cream:*
· ½ cup plus 2 tbsp. (155 ml.) freshly squeezed lemon juice I also added the lemon zest of 3 lemons when it was done
· 3 whole large eggs
· 1 large egg yolk
· ¾ cup (170 grams) granulated sugar I only did 1/2 cup
· Pinch of coarse salt
· ½ cup (113 grams) unsalted butter, cool I melted mine
For the filling:
· 1 cup sliced strawberries
· 1 tbsp. (12.5 grams) granulated sugar I only did about a tsp., and I wonder if it even needs that
· 1 tbsp. freshly squeezed lemon juice
· 1 cup lemon cream (above)
· ¾ cup (175 ml) heavy cream, very cold
To finish:
· ½ cup (88 ml) heavy cream, cold I did a full cup
· 1 tbsp. ( grams) confectioners’ sugar I did 2 Tbs. plus some vanilla
· Additional strawberries, for garnish

 Recipe retrieved from http://everydayannie.com/2017/03/14/strawberry-lemon-cream-pie/

For the lemon cream, you combine the eggs, sugar, salt and lemon juice and stir it as it cooks in a bowl set over boiling water. I also melted my butter and added half in during this process. It says to cook it until it thickens and reaches 180, but mine thickened well before this and I bet it only got to 170. Then, I stirred in the rest of the butter and the lemon zest and it set up great.
For the lemon cream filling, I added almost all of the lemon cream into the cream mixture, and I am wondering if some mascarpone cream or cream cheese might be a good addition since you’re already putting cream on top.
For the strawberries, I think it needs more than is listed, and I put mine on top of the lemon cream instead of on top of the crust so as to avoid sogginess.



























Comments

Post a Comment

Popular posts from this blog

Sourdough, version 4, aka version Mel

By -
Image
This is my personal favorite.—it is a combination of the sourdough recipe from Nancy Beykirch with the Tartine method. It is sour but the texture is also great. Leaven: 1/2 cup sourdough starter 1/2 cup water 2/3 cups bread flour Combine ingredients and let sit 12 hours. Then, combine the leaven (mine was about 290 grams) 860 grams white flour 100 grams wheat flour 700 grams water 22 grams salt You mix this then let it sit for 40 minutes. Then, you put it in a big bowl and let it rise for 5 hours. For the first 2-3 hours, turn in every 30 minutes where you pull the dough to the opposite side, rotate the bowl by 4ths, do the same thing. Then, you put it on a floured surface. This dough is sticky, so you might need a good deal of flour. divide and shape into 2 loaves, then let sit 30 minutes. Then, kind of reshape them and put them in a pot. Let them rise for 3 hours. Then, score them. Bake at 425 for 20 minutes, then lid off the dutch oven for the final 20 minutes.
Read more

Grandma Goodsell's Whole Wheat Bread

By -
Image
  So, my Grandma Goodsell is the one who instilled a love of bread making in me. I owe a lot to her guidance when I was a kid. We finally tracked down her recipe after we thought it was lost all those years ago, and I made it yesterday. I give it a 9, but that’s probably a lot of nostalgia. Either way, it is a very, very solid bread recipe. I put my changes below in bold. Grandma Goodsell's Whole Wheat Bread Mix 2 ½ T yeast and 1 T sugar in 1 C water, and let set for 10 minutes. I used instant yeast, so I decreased this to 5 tsp. of yeast 3 C milk 2 C water ½ C honey ½ C shortening 2 T salt 2 T molasses 5 ½ C whole wheat flour 7 ½ C white flour I also added 2 heaping spoonfuls of wheat gluten Combine milk, honey, shortening, salt, and molasses in a saucepan and heat until shortening melts. Stir in 2 Cups cold water and combine with yeast mixture. Pour mixture into mixing bowl and add flours one cup at a time alternating between white and wheat (1 C white, 1 C wheat, 1 C white, ...
Read more

Instant Pot Spaghetti and Meatballs

By -
Image
Oh, how I love me a pressure cooker that cuts down on dishes and produces the exact same results. This is good because it's pasta and meatballs. I would have to really be coerced to make it any other way again because this is just SO easy. My one complaint is that it was very rich in tomato flavor because it calls for twice as much sauce as when I make it the traditional way. I think I might increase the water and use less sauce next time. Instant Pot Spaghetti and Meatballs 1 pound lean ground beef or ground turkey I just did my own meatballs already premade 1/2 teaspoon garlic powder (or 2 cloves garlic, finely minced) I just did my own meatballs already premade Salt and pepper 16 ounces uncooked spaghetti noodles (see note) I think our spaghetti is almost 18 oz 1 teaspoon dried basil I used fresh 40 ounces jarred spaghetti/marinara sauce (see note) I did 2 Trader Joe's vodka sauces that are 25 oz. each 3 1/2 cups water Freshly grated Parmesan and ...
Read more