Mom’s Lemonade Pie

I grew up eating lemonade pie as a child. My Mom loved easy recipes, she was not really a baker. We had this pie in a prepared pie crust, I made my own. She would use canned whip cream on top, I made homemade. This pie does need to sit in the fridge after it’s made for at least 6 hours or overnight. A great make ahead dessert.

Pie Crust:

2 cups of graham cracker crumbs

1 stick of butter, melted

1 healthy pinch of salt

I/4 cup granulated sugar

Cream cheese and sweetened condensed milk after whipping for 3 minutes

Preheat oven to 350 degrees. In a bowl, mix above ingredients and press into a deep dish pie pan. Bake crust for 8 minutes and cool completely. I place pie pan in the fridge to get cool after it’s not hot right out of the oven.

Pie Ingredients:

6 ounces frozen lemonade, thawed pink or yellow, it doesn’t matter, choose your favorite

1 can sweetened condensed milk, that has been refrigerated

1 8 ounce block of cream cheese, room temperature

A few drops of yellow or red food coloring, optional depending on what color of lemonade you select

1 8 ounce container of whipped topping, thawed

Mix together cream cheese and sweetened condensed milk together. Whip for 3 minutes, this will increase the volume and thicken the mixture. Add lemonade and food coloring if desired. Combine until blended. Add container of whipped topping and stir to blend or use whisk attachment on low speed. Using a cool/cold pie crust, add the pie filling. Place in refrigerator for a minimum of 6 hours or overnight. Decorate with whip cream, sprinkles if desired. This is a great summertime dessert. Enjoy!

*This recipe is so old, lemonade is no longer sold in the small 6 ounce cans. I easily scooped out half and saved the rest in the freezer for my next pie or pitcher of lemonade.

Pink Lemonade Cupcakes

My friend Lizz, usually comes to Tampa to visit in July. When she does, I always celebrate her birthday. This year I threw her a flamingo party. She had no idea, I just told her to wear something flamingos. I created these Pink Lemonade Cupcakes to celebrate this year. The frosting had to be pink to match the flamingos. These cupcakes are super moist, light flavored with lemon, they are not pungent. The cream cheese frosting adds a light creamy taste to these wonderful cupcakes.

Ingredients:

1 1/4 cups flour

1 cup sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup buttermilk

1/4 cup vegetable oil

1 egg

1 Tablespoon vanilla extract

1 teaspoon lemon extract

1/2 cup water

Lemon curd, jar or homemade

Preheat oven to 350 degrees. Line a cupcake pan with liners.

Combine flour, sugar, baking powder and salt. Whisk until combined.

In a separate bowl, add buttermilk, oil, egg and vanilla extract and lemon extract. Combine liquids. Combine wet ingredients (except the water) to the dry ingredients and mix till combined. On low speed, slowly add the water to the batter. Scrape your mixing bowl to make sure everything is combined. Batter is thin but that’s what makes it so moist and yummy. Fill cupcake liners to about half full. Bake 16 minutes or until toothpick comes out with crumbs. Do not overbake. Cool completely to fill and frost.

I am going to be honest, I used store bought lemon curd in the jar. I have made it before and since this recipe uses so little jar is just fine. I found jar lemon curd in the jam/jelly section of the grocery store.

To fill cupcakes, I used a piping tip to make a hole. I filled the hole with the lemon curd and covered the hole with the top I cut out of the cupcake. It doesn’t have to be pretty because you are going to frost the top of the cupcake.

Cream Cheese Frosting:

1 8 ounce block cream cheese, chilled

1 stick butter, room temperature

2 teaspoons vanilla extract

Red or pink food coloring, optional

1 pound of powdered sugar

Combine cold cream cheese and room temperature butter. I use cold cream cheese to keep the frosting stiff for the cupcakes. The frosting gets very soft when adding drops of food coloring. However, if you choose not to add food coloring, you would have lemonade cupcakes which is just as delicious. Combine with one pound powdered sugar. I used a 1M tip to pipe the cupcakes. Yields 12-13 cupcakes, recipe can be doubled. Enjoy!