Lemon Pie

Most of the pies I've baked in years past are meat pies or savory pastry things that serve as the main course in a meal. Occasionally, though, I make a sweet dessert pie because the change is nice. And especially now that we live in the US, where pies are synonymous with sweet rather than savory. Also, dessert pies are about a hundred times easier to make than meat pies.

Recently, I made a lovely lemon curd from a bag of Meyer lemons I found at the supermarket. The recipe made a LOT of curd, and I didn't imagine we'd be able to eat it as a spread before it went bad, so we filled a pre baked pie crust (thank you, Karen!) and made a lemon pie. 

If I'd been bothered to, I'd have whipped real cream for the topping, but we had a tub of Cool Whip sitting in the fridge so I used that.

Emily helped me pipe the stars.

Quite good, the whole combination. It is now one of our favorites!