Lemon Cream Pie.

I hate waiting.  No, I shouldn't say that.  That makes me sound like I'm incredibly impatient, like I can't hold my horses.  I don't consider myself to be an impatient person, in fact just the opposite (friends and family may think otherwise...).  To be more specific, I am not a fan of waiting for a response after I've turned in a job application. I check my phone, I refresh my email.  


Refresh. Refresh.  


I wait, not trusting that the "refresh" function has truly done it's job.  The straggler emails download. One more from J.Crew Factory.  Another Groupon deal.  Still no response.  I've started a habit of draining my iPhone battery in the course of the afternoon playing this little game. 


New life plan: Living in the moment. 


Enjoying my present state of limited responsibilities.  My mornings of staying in my pajamas until 11 a.m. watching Hoda and Kathy Lee. Actually getting 8+ hours of sleep at night, something my body has not experienced in over four years.  Playing tennis with my husband in the middle of the afternoon. And most of all?  Enjoying the expanse of possibilities, dreaming of what's to come. 

That said, I told you I made pies... and I won't make you wait any longer. Here is one of the aforementioned desserts.  Gingersnaps, sweetened condensed milk, and homemade whipped-cream.

Lemon Cream Pie 

From Real Simple (March 2012)

Gingersnaps (about 35 - I used Franz)

14 oz. can sweetened condensed milk

6 TBLS butter (melted)

2 TBLS sugar 

1 Tsp. salt

1/2 cup lemon juice (I was able to get the juice from 3 large lemons)

1 TBLS lemon zest

2 eggs

For whipped-cream:

1 cup heavy cream

2 TBLS confectioners sugar

1. Crush gingersnaps (using either a food processor or placing the cookies in a zip-loc bag and pounding them with a rolling pin... it's therapeutic).  Place gingersnaps, melted butter, sugar, and 1/2 tsp of salt in food processor, pulse until blended and moist.  Spread mixture in a 9 in. pie dish, using your hands to press and distribute the crust along the bottom and creating steep sides. Bake for 16-18 minutes, bottom will still appear soft, but will become crispier as it cools. 

2. In a medium bowl combine eggs, lemon juice, zest, remaining 1/2 tsp of salt, and sweetened condensed milk.  Whisk until completely blended forming a custard-like substance.  Pour lemon cream mixture into the cooled pie crust.  Bake for 18-20 minutes, or until middle is set.  Let pie cool for at least 2 hours before serving (or even overnight).

3. Whipped cream: combine heavy whipping cream and confectioners sugar in a medium-large bowl.  Beat with a hand mixer until the cream forms stiff peaks. It should look delicious. 

Top pie with whipped cream and fresh lemon zest.