PUCKER UP BABY! THEN JOIN LEMON LOVERS ANONYMOUS

WHAT is better than Lemon Pie?

TRIPLE LEMON PIE

Click on image to go to the recipe online.

I decided to give this a try because it looked 

SO GOOD!

This is THE RICHEST lemon pie 

I have ever tasted.

Decadent, really.

What MAKES it a Triple Lemon Treat?

These three things.

Place your crust in the pie pan and then brush with melted butter.

This keeps your pie crust from getting SOGGY.

Don't  you HATE soggy crusts?

I do!

Beat your husband for all the smart mouthed things he has said to you  eggs!

 (I promise NOT to report you to the Egg Police)

And stir in other ingredients

Images from internet

Then-make a collar for your crust

to keep it from burning.

and pour filling into pie pan.

I am amazed that lots of people don't do this.

It gives your a nicely browned, slightly crisp

edge that does not crumble when cut.

After baking remove the tinfoil collar 

and cool in fridge.

The pie bakes with a slightly brown top.

It's supposed to do that.

 I went to take a 

PRETTY FINAL PICTURE

BUT

It looks like I was just a little too late.

Hmmmmm...

Does THIS look like the cat that ate the canary?

The man that ate the pie?
This was taken pre-cancer
and now while he CAN eat a bit of this and that
a lot of it has lost its flavor for him.
However, don't feel bad-
it could be a whole lot worse.

One piece of advice-

DO NOT make this if you LOVE LEMON.

You will be forced to join
LLA
Lemon Lovers Anonymous
seriously.......

Have a wonderful weekend.
We are busier than  a
three-legged squirrel 
burying acorns for the winter.

Here's the recipe for those of you
that couldn't find it:

Triple Lemon Pie

• Makes: 8 to 10 servings
• Prep 30 mins
• Chill 4 hrs
• Cool 1 hr
• Bake 35 minutes

Lemon peel, lemon juice, and lemon extract give this citrus pie its tart yet tasty flavor.

ingredients

• 1 9 - inch unbaked piecrust
• 2 teaspoons butter, melted
• 2 cups sugar
• 2 tablespoons all-purpose flour
• 5 eggs
• 1/2 cup dairy sour cream, room temperature
• 1 tablespoon finely shredded lemon peel
• 1/2 cup lemon juice, room temperature
• 1/4 cup butter, melted
• 1 tablespoon pure vanilla
• 1 teaspoon pure lemon extract
• Whipped cream (optional)
• Lemon slices (optional)
• Raspberries (optional)

directions

1. Preheat oven to 375 degree F. Use a pastry brush to brush 2 teaspoons melted butter over the bottom and sides of unbaked piecrust. Set aside.
2. For filling, in a large bowl, combine sugar and flour; set aside. In a medium bowl, beat eggs with a rotary beater, wire whisk or fork. Beat in sour cream until smooth. Beat, whisk or stir in lemon peel and juice, 1/4 cup melted butter, vanilla and lemon extract. Gradually add lemon mixture to sugar mixture; stir till well combined. Immediately pour lemon filling into the pastry-lined pie plate. To prevent overbrowning, cover edge of pie with foil. (Note: To protect the edges of the pie from overbrowning, fold a 12-inch square of foil into quarters. Cut a 7-inch circle out of the center. Unfold and loosely mold the foil over the pie's edge. Do this before you pour filling into piecrust. If filling sits in piecrust, this will make the piecrust soggy.)
3. Place pie on the center oven rack in the center. (Note: Do not use a baking sheet under the pie because it will affect the baking time.) Bake in a 375 degree F. oven for 35 to 45 minutes or till lightly golden brown. Center of pie should appear almost set when gently shaken (2 inches around edges of pie should be set).
4. Cool on a wire rack for 1 hour. Cover and chill for at least 4 hours or overnight before serving. To serve, if you like, garnish pie with whipped cream, lemon slices and raspberries. Makes 8 to 10 servings.