Lemon Custard Pie

It's always a beautiful surprise to me to find that after a cold, frosty, winter my little plants have survived.  This is the time of year when I start my daily walks through the yard in hopes to see new blooms every day.  The brown, dreariness of winter is finally gone and as sunbeams cast their rays down on us, I find little bursts of color in every corner.  This morning I took my coffee outside for a quick peek.  It's still a bit too chilly in the morning to "linger", but I was happy with what I saw. 

It's almost time!  She'll be open soon.  The bees are buzzing all around like crazy and I just filled 3 bird feeders with seed. Last Saturday I bought a new hummingbird feeder to hang on my porch, which I will do this weekend.  I've had hummingbirds in my yard for years now, but I've never fed them.  Won't they be surprised!  I sit and have my tea at the window and watch them as they hover over the hanging geraniums.  They are like little magic fairies.  I'm fascinated by them. 

I love this time if year.  It's a time of renewal and new beginnings. Spring cleaning and organization.  It's also when nature comes alive.  That's my favorite part. 

There is a sweetness to the air that tells us the seasons are changing.  The hydrangeas and azaleas have buds on them and my neighbor's pear trees are in full bloom.  They are heavenly to look at : )
It's days like this that really make me appreciate the beauty of nature.  Weather it be a tree on my little street or an English Garden somewhere on the countryside - it's beauty nonetheless and I'm grateful for it. 

With Easter less than a week away we had some getting ready to do, starting with decorating our egg tree.  This is so the Easter Bunny will know where to find us......

I've assured my son that he won't get lost : - )

I went Easter basket shopping the other day.  One of the things I wanted for his basket were some books.  This display at Barns & Noble brought me back to when I was little.  I loved Peter Rabbit and The Golden Egg Book.  Seeing these made me feel happy inside.  Books have that power.  We think we forget, but the stories stay inside us.  I bought him three books that I hope he will like.  I'm sure he'll like the candy more, but hey - I try.... 

Remember my Easter village from last year? 

A gift from my Mom a few years ago.  She has the same one at her house.  The cottages light up just like a Christmas village.  Inside the windows are little bunny families.  It's so cute! 

My springtime apron (another gift from my Mom : )  She made this for me last year.  I don't know if I've ever mentioned it before but I have an apron obsession.  Someday I'll show you my extensive apron collection.  I like the vintage ones that make me feel very "June Cleaver" and this is one of them.  It's hanging in my kitchen because I love the colors and patterns.  It even says "Springtime" right on it! Perfect for an Easter kitchen. 

So now that the flowers are blooming, baskets filled, and the house is decorated it's time to do some baking.  I want to share with you my recipe for Lemon Custard Pie..I was thinking that it would be perfect for Easter because it's so light and refreshing.  You'll need that after all the chocolate and jelly beans...wink, wink....

Here's how to make it.  First the crust.  You will need:

1 1/4 cups graham cracker crumbs
3 tbsp sugar
1/3 cup butter, melted

In a medium bowl combine graham cracker crumbs and sugar. Stir in the melted butter until blended. 

Press firmly into a  9 " pie plate.  Make sure to bring the crust all the way up the sides evenly to the rim.

Bake in a preheated 350 degree oven for 8 minutes. 

While the crust is baking you can make the filling.  You will need:

1 cup sugar
1 tbsp butter
2 eggs - separated
1 cup Half & Half 
1 tbsp flour
1/8 tsp salt
1/4 cup lemon juice (about the juice of 2 lemons)
2 tsp lemon zest

Beat together sugar and butter.  Add egg yolks, beating in one at a time. 

Add Half & Half, flour, and salt. Mix until smooth. 

Stir in lemon juice and zest. 

In a separate bowl beat egg whites until fluffy.  Fold into mixture. 

 Pour into baked crust. 

Lower your oven to 325 degrees and bake for 1 hour (make sure a knife inserted in center comes out clean).

Put in the fridge and chill for at least 2 hrs before serving.  Garnish with powdered sugar if desired. 

This pie is better the longer it chills, so it was even more lemony the next day.  I don't know what it is about lemons and Spring, but they seem to go together fabulously, don't you think?! 

(((another favorite of mine )))

I hope your holiday preparation's are going well and you are all enjoying these early days of Spring!

Be back soon~

Danielle xo