Lemon Velvet Cream Pie

Welcome to Red Couch Recipes and to Lemon Week!

I made this lemony dream of a pie for a family picnic held yesterday.  The pie was tart with lemony goodness tempered with just a bit of cream -- just my kind of dessert for a warm summer day.  Just for the record, anything that contains sweetened condensed milk is just fine with me.  

Recipe for Lemon Velvet Cream Pie

Source:  November 2010 Better Homes and Garden Magazine

Pie Crust -- I made a Graham Cracker Crust and used a springform pan.

1 tablespoon unflavored gelatin (Knox -- near the Jell-O section)

2 tablespoons cold water

6 egg yolks

1-1/2 (14 ounces) cans sweetened condensed milk (2 cups)

1/4 cup whipping cream

1/4 teaspoon salt

3/4 cup fresh lemon juice (It took about 3 lemons)

Whipped Cream for garnish -- I piped it using a large star tip

Lemon slivers for garnish

1.  Preheat oven to 350 degrees. 

2.  In a small bowl soften gelatin for 5 minutes.  Heat in microwave for about 14 seconds and set aside.  The gelatin will help so that the pie won't sink while baking.

3.  In a large bowl, combine egg yolks, and sweetened condensed milk.  With an electric mixer, beat on high speed 2 -3 minutes until well combined.  Beat in gelatin, whipping cream, and salt on low speed.  Add lemon juice and beat on low speed for 30 seconds.  Pour mixture into prepared pie crust.  

4.  Bake 22- 25 minutes or until center of pie looks set when gently shaken; cool on wire rack for 1 hour.  Cover loosely and refrigerate at least 2 hours.

5.  Top with whipping cream and lemon slivers.   

As I was removing the pie from the cakestand, I dropped the pie on the table!  Not to worry, I still brought the pie to the picnic!  When you have lemons, make lemonade!


You might want to check out a few of my other lemon recipes.  Just click the title or look on my sidebar and click on "Citrus" in the archives.

Lemon Buttermilk Pudding Cake

Lemon Cornmeal Cake

Thanks for dropping by Red Couch Recipes for Lemon Week ;)!

Posted with the following:  Wow Us Wednesday, Weekend Wrapup

Lemon Love Tablescape

Welcome to Red Couch Recipes to Lemon Week.

Grab yourself a glass of Lemon Water.

I understand some you have been having extremely warm weather; here in Utah, we have had rain and cool weather.  In fact it rained while I was setting up this table.

I also have yellow bubble glasses on the table tonight.  Here's a view through the lemon yellow glass.

A napkin view....

A view of the stack...and a peak, albeit not very good, of my new silverware from World Market.  I was thrilled to go to one when we were in Idaho last week.  When I was first out of college I used to frequent a Cost Plus to furnish my cupboards -- one dish a week!  I love World Market!

A picture of the placesetting...I bought the lemon/pear salad plates for my birthday last year.  I received the yellow dinner plates for my birthday this year.

A view of the whole table.

I hope you enjoyed my Lemon Love Tablescapes and hope you will drop by for more posts during lemon week.

Here are some other lemon posts you might be interested in.

Lemon Thyme Cookies

Lemon Lemony Cupcakes

The Lemon Cast

Placemats:  Wal-Mart

Yellow Dinner Plates and Lemon Glasses:  Dollar Store this year

White Charger and Salad Plates, Yellow Bubble Glasses:  Tai Pan Trading (plates were gifts from my sister Jacqueline

Lemon Salad Plates:  Roberts Arts and Crafts

Flatware:  World Market

Napkin Rings:  Style Sisters

Posted with:  Tablescape Thursday

Lemon Thyme Cookies

Welcome to LEMON WEEK at Red Couch Recipes!

Who doesn't love the smell of lemons while grating or juicing them?  Like many of you, I have a love affair with lemons.  They are tangy, zesty, and so vibrantly colored.; they brighten up any drink or dish.   Growing up, we seldom had fresh lemons around the home -- well, we did have lemons in the form of bottled juice.   While living in California, I was delighted to see lemons just weighing down a tree at the home of my husband's Uncle Bill. To have fresh lemons off a tree was a Wisconsin's girl's true delight!

My lemon thyme on my back deck.  You just have to love its scent and taste.

When I lived in Lindon, Utah, Tonya Lemone, a woman from my church, had a store called Perennial Garden in Orem.  As a part of her business, she would hold "teas" in her beautiful backyard.  She had the most amazing backyard full of produce and two lovely buildings; one was a fanciful garden shed and the other was a cottage.  She generously opened up her backyard for church events, such as Relief Society Homemaking Meetings and wedding receptions.  She even had a Maypole -- can you say jealous?  At these teas, her signature cookie was a Lemon Thyme Cookie. I believe she sold packets of dried Lemon Thyme at her lovely little store.

This is my version adapted from Tonya's recipe for Lemon Thyme Cookies.  Tonya's was more of a purist; I added the lemon juice, lemon rind, and ground ginger.

1 cup butter -- Do not use margarine; Tonya would not approve.

1-1/2 cup sugar

2 eggs

2-3/4 cups flour

4 teaspoons Lemon Thyme -- I used fresh.

2 tablespoons lemon juice

1 tablespoon grated fresh lemon rind
1 teaspoon ground ginger

Cream butter and sugar, then cream in eggs.  To the creamed mixture, add flour, lemon thyme, lemon juice and lemon rind.  Shape into tablespoon-sized balls  and roll in sugar.  Flatten slightly with the bottom of a glass.  Place on cookie sheet and bake at 350 degrees for about 10 minutes. 

Notes:  The cookie dough will be quite moist.  The cookies when baked will be flat, but not especially crisp.  The recipe yields around 30 cookies.

Hope you drop by all week for Lemon Week where a good dose of lemon will brighten and refresh your day.

You might also like the following recipes from my Citrus Archives:
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Lemon Brownie Bites

Crazy Good Lemon Chicken

Posted with the following:  Wow Us Wednesdays, Weekend Wrapup