Cream Lemon Pie

This was cream lemon pie, again!

Its name is true. Creamy and lemony. Lovely pie for early spring! Like before, I used about 2/3 cup of freshly squeezed lemon juice and generous zest from three large lemons. For the crust, I adapted a recipe from Cook's Illustrated's lemon chiffon pie with a change. Graham crackers are already sweet, so I reduced sugar in the crust to 1 tablespoon from 3 tablespoons. I didn't notice any problem in the result. What if I didn't add any sugar at all? We'll see next time.

For me, pillowy whipped cream on top is a must. The piece below was mine. J called me greedy. I AM a whipped cream lover. I won't argue about it.

I made this pie some days ago and we just finished all before this National Pie Day (3.14) comes. So what did we actually have on the day? That will be another story.