Anona and her husband, Tak, are old friends of my parents and every time we get to see them it is a real treat. Their property is magnificent and about 5 years back when we last visited, we sat out on the deck overlooking the pond and the weeping willow I’ve always loved, shucking oysters for dinner to be followed by lemon pie as the adults drank Dark and Stormy’s. At the time I was so taken with the pie that we took the recipe back to Saltspring with us. I believe my mom made the recipe once since, so it is time to give it another go I figure.
Incase you love art, as I was raised to do, here is a link to an article on Tak’s amazing work, Takao Tanabe’s love affair with landscapes, to give you a better feel of just how much beauty surrounds my memory of this lemon pie.
3/4 c. sugar
3 tbsp. cornstarch
1 tbsp. grated lemon peel
1/3 c. lemon juice (I doubled this today)
1 c. light cream or milk
1/4 c. margarine (you can use butter but it heavily influences the flavour)
1 c. sour cream
1 pie shell baked
Combine sugar, cornstarch, grated lemon peel, lemon juice, and milk in a saucepan over medium heat. Bring slowly to a boil, stirring constantly with a whisk.
Add butter and cook until thick and smooth. Set aside to cool.
When cool, stir in sour cream and pour into a baked pie shell. Refrigerate until ready to serve, uncovered at first and then covering once chilled (to avoid condensation).