Welcome to the Monday after Thanksgiving. Anyone with an internet connection knows what that means – Cyber Monday. Just as I don’t shop Black Friday, Cyber Monday doesn’t do much for me. Truth be told, until the whole pandemic thing, I rarely (and I mean rarely) shopped online. I will admit, it is convenient.
So why not participate in Cyber Monday? This time of the year we should be shopping for Christmas gifts, right? So when it comes to gift-giving, there’s something about browsing through small shops, craft markets and other one-of-a-kind shopping experiences that makes the gift more personal. So what do I buy online? Paper and ink for my printer. Zip-lock storage bags (the big ones – 2-½ gallon size that I can’t find at the grocery store). Stuff like that.. Not very exciting, just conveniently practical. If Cyber Monday is your thing – that’s just great for you. Enjoy!
Today, as it turns out, is also National Electronic Greetings Day. We are suppose to be reminded of the convenience and speed of sending electronic greetings instead of the snail-mail of an actual greeting card. That might be true, but after the lock downs in 2020, I began to feel the need to physically reach out. So last year I decided to send Christmas Cards out in the mail, complete with personal notes. Mailing those cards let me physically “touch” people I am pleased to call friend. I’ll be sending personal cards again this year, and maybe every year moving forward. I’m old school at heart. Electronic seems impersonal. But that’s just my opinion, for what it’s worth. And yeah, I’m in a minority. My hand-held personal notes often times receive Electronic replies.
On the Foodie Front, today is National Lemon Cream Pie Day. Now that’s something I can get excited about. I love lemons. I love the smell, the brightness, the tart flavor of lemons. A slice of lemon in a glass of water is refreshing. A squeeze of lemon over a nice piece of fish adds that extra burst of flavor. What’s not to like?
Dreamy, Creamy Lemon Cream Pie
1 refrigerated Pie Crust or favorite crust recipe
Heat oven to 450-degrees.
Remove 1 pie crust from the package, soften as directed on the box. Follow directions for a One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 15 minutes.
3 large Lemons
1 (14 oz) can Sweetened Condensed Milk
2 cups Heavy Cream
4 drops Yellow Food Color
Zest lemons for 2 teaspoons lemon zest. Set zest aside. Cut lemons, juice for 1/2 cup fresh juice, set juice aside.
In medium bowl, mix condensed milk, lemon zest and lemon juice; set aside. In the bowl of a stand mixer fitted with a whisk, whip 2 cups of the heavy cream with the food color on high speed until stiff.
Fold lemon milk mixture into whipped cream just until blended. Spoon into crust. Cover; refrigerate at least 3 hours until set.
1 cup Heavy Cream
2 tablespoons Sugar
When ready to serve whip heavy cream with sugar in a stand mixer fitted with a whisk until stiff.
Slice pie, plate slices on individual dessert plates. Dollop sliced pie with whipped cream, serve and enjoy.
If any pie remains, cover and store in refrigerator.