Sweets for a sweet.
That was yesterday.
Yesterday, you see, it was my hardworking husband’s birthday. Way back on Christmas Day when I got a new cookbook Nate flipped through it and said, “Oh, that’s what I want for my birthday.” Well, fast forward two and a half months later, and, although he completely forgot that such a request had been made, it was time to make a little something.
That little something was a lemon truffle pie.
Oh, heavenly delicious.
Think lemon pie and cheesecake together — but better.
I made this the night before because my other sweetie (that would be Noah) is still a bit unreliable in the napping department. It turned out great. About an hour before serving I whipped up the cream, topped the pie and returned it to the fridge until serving.
Nate had two pieces, my father-in-law went back for seconds, Grandpa requested it for his birthday in August, and it’s now on the menu for my sister-in-law’s bridal shower in a few months.
It’s that good.
Lemon Truffle Pie
Adapted from Lion House Pies
1 graham cracker crust (see below) or baked 9-inch pie shell
3 tablespoons cornstarch
1/3 cup sugar plus 1/4 cup sugar, divided
1 1/2 cups water
5 tablespoons lemon juice
zest from 2 lemons
4 egg yolks, beaten
1 1/2 tablespoons butter
1 cup white chocolate chips
2 (8-ounce) packages cream cheese, room temperature
1 cup whipped cream
1/3 cup sugar
1/2 teaspoon vanilla extract
Toasted sliced almonds
Mix cornstarch and 1/3 cup sugar in a medium saucepan; add water and stir. Stir in lemon juice and lemon zest. In a separate bowl beat egg yolks with a fork; add 1/4 cup sugar and mix well. Add this mixture to the first and whisk together. Cook on medium heat, stirring constantly until mixture boils for one minute.
Remove from heat; add butter and stir until melted. Remove 1 1/2 cups of liquid and reserve for top layer. Add while chocolate chips to remaining liquid and stir until they are melted and mixed in well. Cut the cream cheese in small cubes and add to the white chocolate mixture. Stir until well mixed and smooth. (An electric hand mixer works great for this.)
Pour mixture into pie shell or graham cracker crust (my favorite and it’s faster). Pour the reserved lemon sauce on top and chill at least 2 hours. Whip the cream until thick; add 1/3 cup sugar and vanilla. Spread whipped cream over lemon 1 graham cracker crust (see below) or baked 9-inch pie shell. Garnish with toasted sliced almonds.
Click HERE for the graham cracker crust recipe.