Lemon Cream Pie

If you know me - you know that I'm a girl who's way more comfortable being behind the camera rather than in front of it. 📷 I'm just not one of those super photogenic people.   The minute that a camera is aimed in my direction, my neck disappears into my shoulders and my smile turns awkward and forced.🥴  Walking into an event in a formal gown and heels adorned with a giant DSLR camera strapped around my neck like a sting of pearls - no big deal.  But taking selfies on my phone causes serious picture anxiety.  🤷🏻‍♀️

I have an irrational sense of safety, protection and bravery when I'm holding my camera.  Not even standing on the sideline of an intense soccer match or traipsing through bear country in Alaska can shake me when I'm armed with my camera.⚽️ 🐻  🤷🏻‍♀️  

I went to Gibbs gardens a few weeks ago and of course, I took along my trusty camera so I could snap a few pictures.  After all, would it really be a Davis family outing if I didn't capture it on camera? 🤣

There was even a rare moment of bravery, when I agreed to ​have my picture taken.  😬  Somedays it occurs to me that if I never allow anyone to photograph me, my great grandchildren might never know what I looked like. 

The Spring flowers were amazing.  

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And check out these frogs!  They were mesmerizing to watch (and listen to).  🎶  🐸  So fascinating in fact that I took far more pictures of these frogs than any of the family members who accompanies me on this trip.  😅

Photographing people and animals is hard - and my hat goes off to all professional photographers.  Landscape photos and food photos are more my style.  My dinner plate doesn't complain about blinding sunlight, it doesn't make rapid movements and I don't have to tell it corny jokes or shake rattles to make it smile while simultaneously trying to hold a camera and snap pictures. 

I know that there's a lot of you out there who, like me, enjoy photographing food and sharing it on social media.  (#phoneeastsfirst 😅)   This recipe is for YOU!  If you start with a store bought crust, you can make this fail proof Lemon Cream pie with just 3 simple ingredients.  It will undoubtedly impress your guests and all of your social media followers.  Believe it or not - it tastes even better than it looks.  🍋

Lemon Cream Pie
Graham Cracker Crust
9 full-sheet graham crackers (1 1/4 cups graham cracker crumbs)
1/2 cup salted almonds
1 Tablespoon granulated sugar
5 Tablespoons butter, melted

Filling + Topping
2 (14 ounce weight) cans full-fat sweetened condensed milk
3/4 cup fresh lemon juice (about 4 lemons)
4 large egg yolks

Combine graham crackers and almonds in food processor and pulse until crumbly.

Pour into a bowl and stir in sugar and melted butter.  

Press into the bottom and up the sides of a 9" pie plate.  Bake 8 minutes at 350.

Whisk together condensed milk, lemon juice and egg yolks.  

Pour filling over warm crust.  ​Bake 18-21 minutes or until mostly set.

Cool completely on counter and then cover and chill for at least 1 hour. 

Garnish with fresh whipped cream and lemon slices.  Anyone else feel like they've caught Spring fever now?

Ciao!

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